Pumpkin Cheesecake
This Pumpkin Cheesecake combines the creamy richness of cheesecake with the warm, comforting flavors of pumpkin spice. It’s the perfect dessert for fall gatherings and holiday celebrations.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 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
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese and 1 1/2 cups sugar until smooth.
- Add pumpkin puree, cinnamon, ginger, cloves, and nutmeg. Beat until well combined.
- Beat in eggs one at a time, then stir in vanilla extract.
- Pour batter over crust.
- Bake for 55-65 minutes, or until center is just set.
- Turn off oven and let cheesecake cool in the oven for 1 hour with the door slightly ajar.
- Remove from oven and let cool completely. Refrigerate for at least 4 hours before serving.
Notes
For an extra touch, top with whipped cream and a sprinkle of cinnamon before serving.
Find it online: https://cubaqueen.com/pumpkin-cheesecake/