This dessert is super-easy and makes a really impressive presentation. Plus, the whipped cream topping will hide any "cracks" in the cake's surface. There's no way you can mess it up, so give it a try today!
Note: This is a great recipe for making the day before a big event, such as Thanksgiving. Just be sure to allow yourself plenty of time to make the cheesecake and allow it to chill for several hours or overnight.
Prep Time: 40 minutes
Cook Time: 1 hour
Total Time: 1 hour, 40 minutes
- 1 1/2 cups graham cracker crumbs
- 4 tablespoons (1/2 stick) melted butter
- 1/4 cup sugar
- 1 1/2 lbs. cream cheese, softened
- 1 14-oz. can sweetened condensed milk
- 1 14-oz. can pumpkin puree
- 4 eggs
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups whipping cream
- 1/4 cup confectioner's ("powdered") sugar
- Preheat the oven to 350º F.
- Add the 4 tablespoons of butter to a 10-inch or 12-inch springform pan and place it in the oven to melt.
- Add the graham cracker crumbs and sugar. Stir.
- Press the mixture into the bottom of the pan and 1/2 way up the sides.
- Bake at 350º F. for 10 minutes.
- Meanwhile, in a large mixing bowl, combine the cream cheese and sweetened condensed milk. Beat at medium-high speed until well combined.
- Add the pumpkin puree, eggs, cinnamon, nutmeg, and ground cloves.
- Beat at medium speed until smooth.
- Scrape the sides of the bowl and beat again until the mixture is completely smooth. This may take 1-2 minutes.
- Pour the mixture into the prepared springform pan.
- Bake at 350º F. for 60 minutes.
- Remove the cheesecake from the oven and place it on a wire rack to cool. Run a knife blade along the rim of the springform pan to release the edge of the cake; but do not remove the outer ring of the springform pan just yet.
- Leave the cheesecake on the wire rack until it is completely cooled.
- Remove the outer ring of the springform pan and place the cheesecake in the refrigerator for 2-3 hours or overnight.
- Shortly before serving, prepare the whipped cream. Simply beat the whipping cream and confectioner's sugar until stiff peaks form.
- Spread the whipped cream over the cheesecake. This will hide any "cracks" in the cake's surface, too!
- Chill again until you're ready to serve.