Pumpkin Lime Cheesecake is a delightful twist on the classic cheesecake, combining the rich, creamy texture of cheesecake with the seasonal flavors of pumpkin and a refreshing hint of lime. This unique dessert is perfect for fall gatherings, holiday celebrations, or any time you crave a sweet treat that stands out. With its vibrant flavors and creamy texture, this cheesecake will impress your guests and satisfy your sweet tooth. Follow this easy recipe to create a show-stopping Pumpkin Lime Cheesecake that everyone will love!
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup sour cream
- 3 large eggs
- 2 tablespoons lime juice
- 1 tablespoon lime zest
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
Step 1: Prepare the Crust
In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in a preheated oven at 350°F (175°C) for 10 minutes, then remove and let cool.
Step 2: Make the Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, mixing until well combined. Add the pumpkin puree, sour cream, lime juice, lime zest, vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix until all ingredients are fully incorporated.
Step 3: Add the Eggs
One at a time, add the eggs to the cream cheese mixture, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can cause the cheesecake to crack during baking.
Step 4: Bake the Cheesecake
Pour the pumpkin filling over the cooled crust in the springform pan. Bake in the preheated oven at 325°F (160°C) for 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
Step 5: Chill and Serve
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight for the best flavor. Before serving, garnish with additional lime zest or whipped cream if desired.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure it is well-cooked and blended until smooth to achieve the right consistency.
How do I prevent my cheesecake from cracking?
To prevent cracking, avoid overmixing the batter, bake at a lower temperature, and allow the cheesecake to cool gradually in the oven.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance. Just keep it covered in the refrigerator until you’re ready to serve.
What can I substitute for sour cream?
You can substitute sour cream with Greek yogurt for a similar tangy flavor and creamy texture.
How should I store leftover cheesecake?
Store leftover Pumpkin Lime Cheesecake in an airtight container in the refrigerator for up to 5 days.