Description
A rich and creamy pumpkin cheesecake with a spiced graham cracker crust, perfect for fall gatherings and holiday desserts.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 (15 oz) can pumpkin puree
- 3 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/4 cup all-purpose flour
- Whipped cream (optional, for topping)
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press mixture into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat cream cheese until smooth. Add 1 cup sugar and vanilla extract and mix well.
- Beat in pumpkin puree, then add eggs one at a time, mixing after each addition.
- Stir in cinnamon, ginger, nutmeg, cloves, salt, and flour until well combined.
- Pour filling over crust. Tap the pan gently to release air bubbles.
- Bake for 55-65 minutes, or until center is set but slightly jiggly.
- Turn off oven, crack the door, and let cheesecake cool in oven for 1 hour. Then chill in the fridge for at least 4 hours or overnight.
- Top with whipped cream before serving, if desired.
Notes
- Use room temperature ingredients for a smoother filling.
- A water bath can help prevent cracks.
- Let cheesecake rest overnight for best flavor.