Description
A delicious and creamy pumpkin cheesecake that combines the flavors of fall with a rich cheesecake texture, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add pumpkin puree, sugar, and vanilla extract to the cream cheese and mix until well combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in cinnamon, nutmeg, ginger, and salt until fully incorporated.
- Pour the pumpkin cheesecake mixture over the crust in the springform pan.
- Bake for 55-60 minutes or until the center is set and the edges are lightly browned.
- Allow to cool at room temperature, then refrigerate for at least 4 hours before serving.
Notes
- For a richer flavor, use full-fat cream cheese.
- Top with whipped cream and a sprinkle of cinnamon before serving.
- This cheesecake can be made a day in advance for better flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg