Pumpkin Cheesecake Recipe
This Pumpkin Cheesecake recipe blends the smooth, rich flavors of cheesecake with spiced pumpkin for the perfect fall dessert. With a graham cracker crust and a creamy pumpkin filling, it's an ideal choice for Thanksgiving, holiday parties, or whenever you crave something indulgent. This easy-to-make dessert will quickly become a seasonal favorite.
- Prep Time: 20 minutes
- Cook Time: 1hour
- Total Time: 5 hours (including cooling and chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form the crust. Bake for 8-10 minutes, then set aside to cool.
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add the pumpkin puree, eggs, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Beat until well combined.
- Pour the cheesecake filling over the cooled crust and smooth the top.
- Bake for 50-60 minutes, or until the center is just set.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- For a crack-free cheesecake, allow it to cool slowly in the oven.
- Top with whipped cream and a sprinkle of cinnamon for extra flavor.
- You can make this cheesecake up to 2 days in advance.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 30g
- Sodium: 310mg
Find it online: https://ymrecipes.com/pumpkin-cheesecake-recipe/