Description
A creamy and delicious pumpkin cheesecake with a spiced graham cracker crust. Perfect for fall gatherings or holiday desserts.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat oven to 325°F (165°C).
- Mix graham cracker crumbs, sugar, cinnamon, nutmeg, and melted butter. Press into a 9-inch springform pan.
- Bake crust for 10 minutes. Let cool.
- Beat cream cheese, sugar, and vanilla until smooth.
- Add eggs one at a time, mixing well after each.
- Stir in pumpkin puree and spices until fully combined.
- Pour filling over crust and smooth the top.
- Bake for 50-60 minutes until the center is set.
- Let cool, then refrigerate for at least 4 hours before serving.
Notes
- Use room-temperature cream cheese for smoother texture.
- Check doneness by gently shaking the pan—the center should be slightly jiggly.
- Store leftovers covered in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 125mg
Keywords: pumpkin cheesecake, fall dessert, holiday baking