Imagine sinking your fork into a creamy, luscious cheesecake that not only satisfies your deepest dessert cravings but also offers a healthier twist on a classic favorite. This Molasses Pumpkin Cheesecake is the ultimate autumn treat that proves you don't have to compromise flavor for nutrition. With its rich, warm spices and velvety texture, this dessert is about to become your new obsession – and your dinner guests will never guess it's a lighter version of the traditional indulgence!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup melted coconut oil
- 2 cups cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup molasses
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by lightly greasing the sides and lining the bottom with parchment paper.
- In a medium bowl, mix graham cracker crumbs with melted coconut oil until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom of the prepared springform pan, creating an even crust.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, about 2-3 minutes.
- Add brown sugar and molasses to the cream cheese, mixing until fully incorporated and no lumps remain.
- Gradually add pumpkin puree, vanilla extract, cinnamon, nutmeg, and salt to the mixture. Mix until everything is well combined and the batter is smooth.
- Add eggs one at a time, mixing on low speed after each addition. Be careful not to overmix, as this can cause the cheesecake to crack.
- Pour the cheesecake batter over the prepared graham cracker crust, smoothing the top with a spatula.
- Place the springform pan in a larger baking dish and fill the outer dish with about 1 inch of hot water to create a water bath, which helps prevent cracking and ensures even baking.
- Bake in the preheated oven for 45-50 minutes, or until the center is almost set but still slightly jiggly.
- Remove from the oven and let the cheesecake cool in the water bath for 30 minutes, then remove from the water bath and cool completely at room temperature.
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake, then remove the springform ring.
- Slice and serve chilled. Optional: Garnish with a sprinkle of cinnamon or a dollop of whipped cream.
Tips
- Room Temperature Matters: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature before mixing. This helps create a smooth, lump-free batter.
- Water Bath Wisdom: The water bath is crucial for preventing cracks and ensuring even baking. Wrap the outside of your springform pan in aluminum foil to prevent water from seeping in.
- Don't Overmix: When adding eggs, mix on low speed and just until incorporated. Overmixing can lead to a dense, tough cheesecake.
- Cooling is Key: Allow the cheesecake to cool gradually. Sudden temperature changes can cause cracking, so let it cool in the water bath first, then at room temperature, before refrigerating.
- Chill Completely: For the best texture and flavor, refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
- Clean Cuts: Use a hot, clean knife (wiped between each cut) to get perfect, clean slices when serving.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 8g
Fat: 26g
Saturated Fat: 16g
Cholesterol: 110mg
