Pumpkin Cheesecake
Creamy pumpkin cheesecake with a spiced graham cracker crust, perfect for fall desserts.
20 mins
Prep Time
60 mins
Cook Time
8
Servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/4 tsp salt
Nutrition Facts
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Instructions
Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and set aside.
Make the crust: In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press firmly into the bottom of the prepared pan.
Bake the crust for 10 minutes, then remove from oven and let cool slightly.
Make the filling: In a large bowl, beat cream cheese and 3/4 cup sugar until smooth. Add pumpkin puree and mix well.
Add eggs one at a time, mixing after each addition. Stir in vanilla, cinnamon, nutmeg, cloves, ginger, and salt until fully combined.
Pour the filling over the crust and smooth the top. Bake for 50-60 minutes, or until the center is set but slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
Refrigerate for at least 4 hours, preferably overnight, before serving.
Chef's Tips
- Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smoother filling.
- No Cracks: Avoid overmixing the batter to prevent cracks. Cooling the cheesecake slowly in the oven also helps.
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, for the best flavor.
- Serving Suggestion: Top with whipped cream and a sprinkle of cinnamon for extra flair.
- Storage: Store leftovers covered in the fridge for up to 5 days.
