Are you craving a decadent yet manageable dessert? This 6-inch pumpkin cheesecake recipe is the perfect solution! It delivers all the creamy, spiced goodness of a classic pumpkin cheesecake in a smaller, individual-sized portion. Perfect for a cozy night in, a special occasion, or even a thoughtful gift, this recipe is surprisingly easy and delivers impressive results. Get ready to impress your friends and family with this delicious homemade treat! This recipe is perfect for those looking for easy recipes, healthy meals (relatively!), quick dinner ideas (well, dessert!), and of course, delicious dishes. It’s one of the best recipes out there for a reason!
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the filling:
- 16 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (15-ounce) can pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- Pinch of salt
Instructions:
Making the Crust:
- Preheat your oven to 350°F (175°C). Grease and flour a 6-inch springform pan. This ensures easy removal later.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared springform pan. Use the bottom of a measuring cup or your fingers to create an even layer.
- Bake for 8-10 minutes, or until lightly golden brown. Remove from the oven and let cool completely.
Making the Filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. A hand mixer works best for this step.
- Beat in the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl to incorporate everything evenly.
- Stir in the vanilla extract, pumpkin puree, cinnamon, ginger, cloves, nutmeg, and salt. Mix until just combined. Don't overmix!
- Carefully pour the pumpkin filling over the cooled crust.
- Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath, which helps prevent cracking).
Baking and Cooling:
- Bake in the preheated oven for 45-50 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly. The center will firm up as it cools.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to set completely.
Serving:
- Carefully release the cheesecake from the springform pan. Run a thin knife around the edges to help loosen it.
- Slice and serve. Garnish with whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce, if desired.
Tips and Variations:
- Room temperature ingredients are key: Make sure your cream cheese and eggs are at room temperature for a smooth and creamy filling.
- Don't overmix: Overmixing the batter can incorporate too much air, leading to cracks in the cheesecake.
- Water bath is important: The water bath helps create a more even bake and prevents cracking.
- Spice it up: Feel free to adjust the spices to your liking. Add a pinch of allspice or cardamom for a more complex flavor.
- Add chocolate chips: Fold in ½ cup of semi-sweet chocolate chips to the filling for a delightful twist.
- Make it vegan: Use a vegan cream cheese and egg substitute for a delicious vegan version.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: 20-25g Saturated Fat: 12-15g Cholesterol: 70-80mg Sodium: 200-250mg Carbohydrates: 30-35g Sugar: 25-30g Protein: 5-7g
This nutritional information is an estimate and may vary depending on the specific ingredients used. Enjoy your delicious and perfectly portioned pumpkin cheesecake!