Description
This creamy pumpkin spice cheesecake is the perfect dessert for fall, featuring a rich pumpkin flavor and a hint of warm spices, all on a buttery graham cracker crust.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 4 (8 oz) packages cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 4 large eggs
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat the cream cheese until smooth. Add the pumpkin puree, 1 cup sugar, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Mix until well combined.
- Add the eggs one at a time, mixing well after each addition until smooth.
- Pour the pumpkin mixture over the crust in the springform pan.
- Bake for 1 hour, or until the center is set and the edges are lightly browned.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and refrigerate for at least 4 hours, or overnight for best results.
- Serve chilled and enjoy!
Notes
- For a richer flavor, use high-quality cream cheese.
- Top with whipped cream and a sprinkle of cinnamon before serving for added decoration.
- Make sure all ingredients are at room temperature for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 250
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 5
- Cholesterol: 90
Keywords: pumpkin spice cheesecake, pumpkin cheesecake recipe, fall dessert, thanksgiving dessert, easy cheesecake recipe