There’s something magical about the combination of pumpkin and cheesecake that reminds me of falling leaves and cozy evenings. This recipe takes traditional pumpkin cheesecake to a new level by incorporating modern techniques and unique ingredients. With the help of a sous-vide precision cooker, you can achieve a perfectly creamy texture that will leave everyone asking for seconds. So let’s dive into this delightful sweet creation!

Ingredients

For the Spiced Graham Crust:

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt

For the Pumpkin Cheesecake Filling:

  • 16 oz cream cheese, softened
  • 1 cup pumpkin puree (canned or homemade)
  • ¾ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 3 large eggs
  • 1 teaspoon vanilla extract

For the Maple Whipped Cream:

  • 1 cup heavy whipping cream
  • 3 tablespoons maple syrup
  • ½ teaspoon vanilla extract

Instructions

Prepare the Spiced Graham Crust:

Combine the graham cracker crumbs, melted butter, brown sugar, cinnamon, ginger, nutmeg, and salt in a bowl. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Place the pan in the refrigerator while you prepare the filling.

Make the Pumpkin Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer. Gradually add in the sugar, mixing until fully incorporated. Add the pumpkin puree, cinnamon, ginger, nutmeg, and cloves, and mix until well combined.

Add the eggs, one at a time, mixing on low speed after each addition until just incorporated. Finally, mix in the vanilla extract. Be careful not to overmix, as this can lead to cracks in your cheesecake.

Prepare the Sous-Vide Water Bath:

Fill your sous-vide container with water and preheat the sous-vide precision cooker to 176°F (80°C).

Assemble the Cheesecake:

Pour the pumpkin cheesecake filling into the prepared graham cracker crust, smoothing the top with a spatula. Seal the springform pan tightly in plastic wrap to prevent water from seeping in during cooking.

Transfer the cheesecake into the preheated sous-vide water bath and cook for 1.5 to 2 hours. The cheesecake should be set but still slightly jiggly in the center.

Chill the Cheesecake:

After cooking, remove the cheesecake from the water bath and let it cool at room temperature for 30 minutes. Then, refrigerate for at least 4 hours, or overnight for best results.

Prepare the Maple Whipped Cream:

In a mixing bowl, combine the heavy whipping cream, maple syrup, and vanilla extract. Whip using an electric mixer until soft peaks form. Be cautious not to overwhip, as you want a light and airy texture.

Serve and Enjoy:

Once the cheesecake is fully chilled, carefully remove it from the springform pan. Slice into wedges and top with a generous dollop of maple whipped cream. For an extra touch, sprinkle some crushed graham crackers or toasted pecans on top.

This whimsical pumpkin cheesecake is not just a dessert; it’s an experience that brings warmth and joy to any gathering. Enjoy every creamy, spiced bite!