Imagine a dessert that captures the essence of autumn in every single bite - a creamy, decadent pumpkin spice cheesecake that's so irresistible, it'll make your taste buds dance with joy! This isn't just another cheesecake; it's a gourmet experience that combines the warmth of pumpkin spice with a luxurious bourbon maple whipped cream that will have your guests begging for the recipe. Whether you're hosting a fall gathering or simply craving a show-stopping dessert, this gluten-free pumpkin spice cheesecake is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 gluten-free graham cracker crust
- 2 cups cream cheese, softened
- 1 cup pumpkin puree
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin spice
- 1 cup heavy cream
- 2 tbsp maple syrup
- 2 tbsp bourbon
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom with butter or non-stick cooking spray.
- Press the gluten-free graham cracker crust evenly into the bottom of the prepared springform pan. Use the back of a measuring cup to compact the crust firmly and create a smooth surface.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, approximately 2-3 minutes. Ensure no lumps remain in the mixture.
- Gradually add sugar to the cream cheese, mixing on medium speed until fully incorporated and the mixture becomes light and fluffy.
- Add pumpkin puree, vanilla extract, and pumpkin spice to the cream cheese mixture. Mix on low speed until all ingredients are well combined and the color is uniform.
- Add eggs one at a time, mixing thoroughly after each addition. Be careful not to overmix, as this can cause the cheesecake to crack during baking.
- Pour the cheesecake batter into the prepared graham cracker crust, smoothing the top with a spatula to create an even surface.
- Place the springform pan in a large roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath. This helps prevent cracking and ensures even baking.
- Bake in the preheated oven for 60 minutes, or until the center is almost set but still slightly jiggly. The edges should be lightly golden.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for an additional 30 minutes to prevent sudden temperature changes.
- Remove the cheesecake from the oven and water bath. Allow to cool completely at room temperature for about 2 hours.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- For the bourbon maple whipped cream, whip heavy cream in a chilled bowl until soft peaks form. Gradually add maple syrup and bourbon, continuing to whip until stiff peaks develop.
- Before serving, remove the cheesecake from the springform pan and top with bourbon maple whipped cream. Garnish with a light dusting of pumpkin spice if desired.
Tips
- Room Temperature Matters: Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smooth, lump-free batter.
- Water Bath Technique: The water bath is crucial for preventing cracks and ensuring even baking. Use hot water and wrap the springform pan in aluminum foil to prevent water seepage.
- Don't Overmix: Mix ingredients just until combined. Overmixing can incorporate too much air, leading to cracks and a less creamy texture.
- Cooling is Key: Allow the cheesecake to cool gradually. The slow cooling process prevents sudden temperature changes that can cause cracking.
- Chill Thoroughly: Refrigerate for at least 4 hours (overnight is best) to allow the cheesecake to set completely and develop its rich, creamy texture.
- Whipped Cream Tip: Chill your mixing bowl and whisk before whipping cream for the best volume and stability.
- Make Ahead: This cheesecake actually tastes better the next day, making it perfect for advance preparation.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 10g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 135mg
