Pumpkin Cheesecake with Vanilla Ice Cream
Make a rich pumpkin cheesecake with a graham cracker crust, fall spices, and Breyers Natural Vanilla Ice Cream for a creamy, holiday-ready dessert.
Recipe provided by Breyers
Recipe - ShopRite of Flanders
Pumpkin Cheesecake with Vanilla Ice Cream
Prep Time30 Minutes
Servings12
Cook Time60 Minutes
Ingredients
2 cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
4 8-ounce packages full-fat cream cheese, softened
1¼ cups granulated sugar
1 cup pumpkin purée
½ cup Breyers Natural Vanilla Ice Cream, melted
1½ teaspoons ground cinnamon
1½ teaspoons pumpkin pie spice
1 teaspoon vanilla extract
3 large eggs, room temperature
1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon pumpkin pie spice
Graham cracker crumbs, for garnish
Directions
- Preheat the oven to 350°F.
- Prepare the graham cracker crust: In a medium bowl, combine graham cracker crumbs, granulated sugar and melted butter. Stir until evenly combined. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and let cool slightly while preparing the cheesecake filling.
- Prepare the pumpkin cheesecake filling: In a large bowl, beat cream cheese and granulated sugar with an electric mixer on low speed until smooth and creamy, about 2 minutes. Add pumpkin purée, melted Breyers® Natural Vanilla Ice Cream, cinnamon, pumpkin pie spice and vanilla extract. Beat until smooth and fully combined. Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing the batter.
- Pour the pumpkin cheesecake filling over the prepared graham cracker crust and smooth the top. Place springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.
- Bake for 55 to 70 minutes, or until the edges are set and the center still has a slight wobble. Turn off the oven and crack the oven door slightly. Allow the cheesecake to cool in the oven for 1 hour. Remove from the oven and water bath and cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
- Prepare the topping: Beat heavy whipping cream, powdered sugar and pumpkin pie spice until stiff peaks form. Spread half of whipped cream mixture over top of cheesecake. Pipe the remaining whipped cream around the edge of cheesecake. Sprinkle graham cracker crumbs over the top before serving.
30 minutes
Prep Time
60 minutes
Cook Time
12
Servings
Directions
- Preheat the oven to 350°F.
- Prepare the graham cracker crust: In a medium bowl, combine graham cracker crumbs, granulated sugar and melted butter. Stir until evenly combined. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and let cool slightly while preparing the cheesecake filling.
- Prepare the pumpkin cheesecake filling: In a large bowl, beat cream cheese and granulated sugar with an electric mixer on low speed until smooth and creamy, about 2 minutes. Add pumpkin purée, melted Breyers® Natural Vanilla Ice Cream, cinnamon, pumpkin pie spice and vanilla extract. Beat until smooth and fully combined. Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing the batter.
- Pour the pumpkin cheesecake filling over the prepared graham cracker crust and smooth the top. Place springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.
- Bake for 55 to 70 minutes, or until the edges are set and the center still has a slight wobble. Turn off the oven and crack the oven door slightly. Allow the cheesecake to cool in the oven for 1 hour. Remove from the oven and water bath and cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
- Prepare the topping: Beat heavy whipping cream, powdered sugar and pumpkin pie spice until stiff peaks form. Spread half of whipped cream mixture over top of cheesecake. Pipe the remaining whipped cream around the edge of cheesecake. Sprinkle graham cracker crumbs over the top before serving.
