Description
A creamy and luscious pumpkin cheesecake perfect for fall gatherings and seasonal indulgence.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- Pinch of salt
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 tablespoon all-purpose flour (optional, for stability)
Instructions
- Preheat your oven to 325°F (160°C). Prepare the crust by mixing the graham cracker crumbs, melted butter, sugar, and salt in a bowl.
- Press the mixture evenly into the bottom of a 9-inch springform pan.
- Beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the sugar, mixing well after each addition.
- Blend in the pumpkin puree, vanilla extract, and eggs, one at a time.
- Sprinkle in the cinnamon, nutmeg, ginger, cloves, and optional flour. Mix until smooth.
- Pour the pumpkin cheesecake filling over the prepared crust in the springform pan.
- Bake for about 60 minutes, until the edges are set, but the center slightly jiggles.
- Turn off the oven and crack the door open to let the cheesecake cool gradually.
- Transfer your cheesecake to the refrigerator for at least four hours or overnight.
Notes
Let the cheesecake cool gradually to avoid cracks. For a healthier version, consider using light cream cheese or natural sweeteners.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg