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Pumpkin Cheesecake

This luxurious Pumpkin Cheesecake blends creamy cheesecake with flavorful pumpkin puree and warm spices, creating an irresistible dessert that is perfect for autumn gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert, Sweet
Cuisine: American, Fall
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups crushed graham crackers
  • 1/2 cup sugar
  • 1/2 cup butter, melted
For the filling
  • 4 packages cream cheese, softened 8 ounces each
  • 1 cup sugar
  • 1 cup pumpkin puree
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, combine the crushed graham crackers, sugar, and melted butter. Mix until evenly coated.
  3. Press this mixture firmly into the bottom of a 9-inch springform pan.
Making the Filling
  1. In a large bowl, beat the softened cream cheese until smooth.
  2. Gradually add sugar, followed by pumpkin puree, eggs, vanilla extract, and spices (cinnamon, nutmeg, ginger, salt). Mix until creamy and well blended.
Baking
  1. Pour the filling over the crust in the springform pan.
  2. Bake for 55-60 minutes or until the center is set but still jiggles slightly.
Cooling
  1. Let the cheesecake cool at room temperature for about 1 hour.
  2. Refrigerate for at least 4 hours before serving.

Notes

For best results, use room temperature cream cheese and eggs. Avoid overmixing to prevent cracks in the cheesecake. Store in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.