Joanna Gaines Pumpkin Cheesecake​

Joanna Gaines Pumpkin Cheesecake​

This delicious pumpkin cheesecake, inspired by Joanna Gaines, is the ultimate creamy and flavorful fall dessert. It’s quick to prepare, with a rich pumpkin spice filling and a buttery graham cracker crust. Made with simple, everyday ingredients, it’s perfect for gatherings or cozy evenings. Top it with cinnamon whipped cream for an extra indulgent touch!

Recipe Ingredients:

  • 1 graham cracker crust (prepared according to recipe in 9″ or 10″ springform pan, not pre-baked). Click the link for recipe.
  • 24 oz (680 g) cream cheese softened to room temperature, be sure to use brick-style and not spreadable cream cheese
  • ¾ cup (150 g) brown sugar packed
  • ½ cup (100 g) sugar
  • ⅓ cup (80 g) sour cream
  • 1 ½ teaspoon vanilla extract
  • 1 cup (244 g) pumpkin puree¹
  • 2 ½ teaspoons pumpkin pie spice
  • 3 large eggs lightly beaten, room temperature preferred

Cinnamon Whipped Cream

  • ¾ cup (175 ml) heavy cream
  • ¼ cup (30 g) powdered sugar
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon ground cinnamon

How To Make Pumpkin Cheesecake​?

  1. Prepare the crust: Combine 200 g / 7 oz crushed graham crackers (or digestive biscuits), 115 g / 4 oz melted butter, and 50 g / ¼ cup sugar. Press into the base of a 9” (23 cm) springform pan and chill in the refrigerator.
  2. Preheat oven: Preheat to 175°C / 350°F.
  3. Make the cheesecake filling: In a large bowl, beat 680 g / 24 oz softened cream cheese, 150 g / ¾ cup brown sugar, and 100 g / ½ cup granulated sugar until smooth and lump-free.
  4. Add wet ingredients and spices: Stir in 80 g / ⅓ cup sour cream, 1 ½ tsp vanilla extract, 244 g / 1 cup pumpkin purée, and 2 ½ tsp pumpkin pie spice. Mix well.
  5. Add eggs: Gradually beat in 3 large eggs, one at a time, until just incorporated. Avoid overmixing.
  6. Assemble and bake: Pour the batter over the chilled crust. Place the pan on a foil-lined baking sheet and bake on the center rack for 40–50 minutes, or until the center jiggles slightly but edges are set.
  7. Cool and chill: Cool to room temperature, then refrigerate for at least 6 hours or overnight.
  8. Make cinnamon whipped cream: Combine 175 ml / ¾ cup heavy cream, 30 g / ¼ cup powdered sugar, ½ tsp vanilla extract, and ⅛ tsp ground cinnamon in a bowl. Beat with an electric mixer until stiff peaks form.
  9. Serve: Pipe or dollop the whipped cream on top of the chilled cheesecake before serving. Slice, serve, and enjoy!
Joanna Gaines Pumpkin Cheesecake​

Recipe Tips:

  • Use room-temperature ingredients: Let the cream cheese, eggs, and sour cream sit at room temperature before mixing. This ensures a smooth, lump-free batter.
  • Don’t overmix the eggs: Beat the eggs in gently one at a time. Overmixing can cause air bubbles, which may lead to cracks in your cheesecake.
  • Chill the crust before filling: Let your graham cracker crust chill in the fridge while you prepare the filling. This helps it stay firm and prevents it from becoming soggy.
  • Bake in the center of the oven: Place your cheesecake on the middle rack for even baking, and use a foil-lined baking sheet underneath to catch any drips.
  • Cool slowly to avoid cracks: Let the cheesecake cool to room temperature before refrigerating. A sudden temperature change can cause the surface to crack.

How To Store Leftovers?

  • Refrigerate: Let the leftover pumpkin cheesecake cool completely to room temperature. Once cooled, cover it tightly with plastic wrap or store it in an airtight container. Keep it refrigerated for up to 5 days.
  • Freeze: Allow the cheesecake to cool completely, then wrap it securely in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 2 months. To serve, thaw overnight in the refrigerator.

Nutrition Facts

  • Calories: 404
  • Total Fat: 28g
  • Saturated Fat: 14g
  • Cholesterol: 115mg
  • Sodium: 345mg
  • Potassium: 168mg
  • Total Carbohydrate: 32g
  • Dietary Fiber: 1.1g
  • Sugars: 20g
  • Protein: 6.6g

Check out More Recipes:

Joanna Gaines Pumpkin Cheesecake​

Difficulty:BeginnerPrep time: 20 minutesCook time: 40 minutesRest time:5 hours 20 minutesTotal time:6 hours 20 minutesServings:12 servingsCalories:404 kcal Best Season:Suitable throughout the year

Description

This delicious pumpkin cheesecake, inspired by Joanna Gaines, is the ultimate creamy and flavorful fall dessert. It’s quick to prepare, with a rich pumpkin spice filling and a buttery graham cracker crust. Made with simple, everyday ingredients, it’s perfect for gatherings or cozy evenings. Top it with cinnamon whipped cream for an extra indulgent touch!

Ingredients

  • Cinnamon Whipped Cream

Instructions

  1. Prepare the crust: Combine 200 g / 7 oz crushed graham crackers (or digestive biscuits), 115 g / 4 oz melted butter, and 50 g / ¼ cup sugar. Press into the base of a 9” (23 cm) springform pan and chill in the refrigerator.
  2. Preheat oven: Preheat to 175°C / 350°F.
  3. Make the cheesecake filling: In a large bowl, beat 680 g / 24 oz softened cream cheese, 150 g / ¾ cup brown sugar, and 100 g / ½ cup granulated sugar until smooth and lump-free.
  4. Add wet ingredients and spices: Stir in 80 g / ⅓ cup sour cream, 1 ½ tsp vanilla extract, 244 g / 1 cup pumpkin purée, and 2 ½ tsp pumpkin pie spice. Mix well.
  5. Add eggs: Gradually beat in 3 large eggs, one at a time, until just incorporated. Avoid overmixing.
  6. Assemble and bake: Pour the batter over the chilled crust. Place the pan on a foil-lined baking sheet and bake on the center rack for 40–50 minutes, or until the center jiggles slightly but edges are set.
  7. Cool and chill: Cool to room temperature, then refrigerate for at least 6 hours or overnight.
  8. Make cinnamon whipped cream: Combine 175 ml / ¾ cup heavy cream, 30 g / ¼ cup powdered sugar, ½ tsp vanilla extract, and ⅛ tsp ground cinnamon in a bowl. Beat with an electric mixer until stiff peaks form.
  9. Serve: Pipe or dollop the whipped cream on top of the chilled cheesecake before serving. Slice, serve, and enjoy!

Notes

  • Use room-temperature ingredients: Let the cream cheese, eggs, and sour cream sit at room temperature before mixing. This ensures a smooth, lump-free batter.
  • Don’t overmix the eggs: Beat the eggs in gently one at a time. Overmixing can cause air bubbles, which may lead to cracks in your cheesecake.
  • Chill the crust before filling: Let your graham cracker crust chill in the fridge while you prepare the filling. This helps it stay firm and prevents it from becoming soggy.
  • Bake in the center of the oven: Place your cheesecake on the middle rack for even baking, and use a foil-lined baking sheet underneath to catch any drips.
  • Cool slowly to avoid cracks: Let the cheesecake cool to room temperature before refrigerating. A sudden temperature change can cause the surface to crack.

Keywords:Joanna Gaines Pumpkin Cheesecake​

Mohamed Shili

Hi, I'm Mohamed Shili, a food writer who loves everything about cooking. At Delish Sides, my goal is to share interesting and helpful information about food. Come join me on this food journey. With my knowledge and your love of food, we're going to have a tasty time together!

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