Pumpkin Cheesecake
A creamy, spiced blend of pumpkin and cream cheese baked into a buttery graham cracker crust, perfect for autumn celebrations.
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the filling
- 2 packages cream cheese, softened (8 ounces each) Ensure it is at room temperature.
- 1 cup pumpkin puree Use pure pumpkin puree.
- 1 cup sugar
- 3 large eggs Add at room temperature.
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
For serving
- Whipped cream, for topping
- Cinnamon, for garnish
Instructions
Preparation
- Preheat your oven to 325°F (160°C) to prepare for baking your cheesecake.
- In a mixing bowl, combine the graham cracker crumbs and 1/4 cup sugar. Stir in the melted butter until all the crumbs are well coated. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for about 10 minutes, then remove from the oven to cool slightly.
- In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add 1 cup of sugar, mixing well after each addition.
- Blend in the pumpkin puree, vanilla extract, and spices (cinnamon, nutmeg, ginger, and salt) until fully incorporated.
- Add the eggs one at a time, mixing on low speed just until combined. Be careful not to overmix.
- Pour the pumpkin mixture over the cooled crust in the springform pan. Bake for about 55-60 minutes, or until the center is set but still slightly jiggly.
- Let the cheesecake cool in the pan for about an hour on the countertop. Then refrigerate for at least 4 hours, preferably overnight.
- Before serving, top each slice with a dollop of whipped cream and a sprinkle of cinnamon.
Notes
For best results, ensure all ingredients are at room temperature. This cheesecake can be made one day in advance; letting it chill overnight enhances flavor.