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Pumpkin Cheesecake with Smoked Paprika

This pumpkin cheesecake features a smooth, velvety filling infused with a subtle smoky paprika flavor that enhances the natural sweetness of the pumpkin. It is baked until set and finished with a crunchy graham cracker crust, resulting in a creamy dessert with a rich golden appearance. The final texture is luscious and dense with a crisp crust contrasting the soft center.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g Graham cracker crumbs
  • 100 g unsalted butter, melted
  • 600 g creamy pumpkin puree preferably fresh or canned
  • 300 g cream cheese, softened
  • 150 g granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp smoked paprika adds a subtle smoky depth
  • 1/4 tsp ground cinnamon
  • pinch salt

Equipment

  • Springform pan
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Food processor or resealable bag and rolling pin
  • Baking sheet

Method
 

  1. Prepare the crust by placing graham cracker crumbs in a bowl, then pour in the melted butter and mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of a springform pan, then refrigerate while preparing the filling.
  2. In a large bowl, beat the softened cream cheese with a whisk or electric mixer until smooth and creamy, about 2-3 minutes.
  3. Add granulated sugar, vanilla extract, smoked paprika, cinnamon, and salt to the cream cheese. Continue to beat until well combined and slightly fluffy.
  4. Mix in the pumpkin puree, folding gently with a spatula until fully incorporated and the mixture turns a uniform pumpkin color.
  5. Beat in the eggs one at a time, mixing just until each is combined before adding the next, ensuring a smooth, slightly thick batter.
  6. Pour the filling over the prepared crust, spreading it evenly with a spatula. Smooth the top.
  7. Place the springform pan on a baking sheet and bake in a preheated oven at 160°C (320°F) for about 60 minutes, or until the edges are set and the center slightly jiggles when gently shaken.
  8. Turn off the oven and leave the cheesecake inside to cool gradually for about 1 hour, then remove and let it chill in the refrigerator for at least 4 hours or overnight for best results.
  9. Once fully chilled, run a knife around the edge of the springform to loosen, then remove the sides and transfer the cheesecake to a serving plate.
  10. Slice and serve, enjoying the creamy pumpkin filling with its smoky undertone, complemented by the crunchy graham cracker crust.

Notes

For an extra touch, top with whipped cream and a sprinkle of smoked paprika before serving.