Pumpkin Cheesecake
This creamy Pumpkin Cheesecake is a delightful fall dessert, blending classic cheesecake richness with warm pumpkin spice. It’s perfect for holiday gatherings or a cozy autumn treat.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 6 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 (15 ounce) can pumpkin puree
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- Optional: Whipped cream and a sprinkle of cinnamon for garnish
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add pumpkin puree, eggs, vanilla extract, cinnamon, ginger, cloves, and nutmeg. Mix until well combined.
- Pour batter over the crust in the springform pan.
- Bake for 55-65 minutes, or until the edges are set but the center still has a slight wobble.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from oven and refrigerate for at least 4 hours, or preferably overnight.
- Before serving, release the cheesecake from the springform pan. Garnish with whipped cream and a sprinkle of cinnamon, if desired.
Notes
For an extra touch of flavor, consider adding a swirl of caramel sauce on top before baking. Store leftover cheesecake in the refrigerator for up to 5 days.
Find it online: https://grilldrip.com/pumpkin-cheesecake/