Description
This Pumpkin Cheesecake recipe combines the rich, creamy texture of classic cheesecake with the warm flavors of pumpkin and fall spices. Baked on a buttery graham cracker crust, this decadent dessert is perfect for Thanksgiving, holidays, or any autumn gathering.
Ingredients
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 tbsp all-purpose flour
- Whipped cream (optional, for topping)
Instructions
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- Mix graham cracker crumbs, melted butter, and ¼ cup sugar. Press into the bottom of the pan to form the crust.
- In a large bowl, beat the softened cream cheese until smooth. Add 1 cup sugar, flour, and vanilla, and continue mixing.
- Add the pumpkin puree, eggs, cinnamon, ginger, nutmeg, and cloves. Mix until fully combined.
- Pour the batter into the prepared crust and smooth the top.
- Bake for 60-70 minutes or until the center is just set.
- Turn off the oven and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
- Top with whipped cream before serving, if desired.
Notes
- For best results, let the cream cheese reach room temperature before mixing.
- To prevent cracking, cool the cheesecake gradually by leaving it in the oven with the door slightly open.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 320mg