How To Make Pumpkin Cheesecake Recipe
Rich and creamy cheesecake with a spiced pumpkin twist, perfect for fall.
Serves:
Ingredients
- 1 1/2 cups of graham cracker crumbs
- 1/4 cup of sugar
- 1/2 cup of unsalted butter, melted
- 8 oz of cream cheese, softened
- 1/2 cup of sugar
- 1 tsp of vanilla extract
- 2 eggs
- 1/2 cup of canned pumpkin puree
- 1/2 tsp of ground cinnamon
- 1/4 tsp of ground ginger
- 1/8 tsp of ground nutmeg
- Whipped cream, for serving
Instructions
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Preheat oven to 325°F.
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In a small bowl, mix graham cracker crumbs, 1/4 cup of sugar, and melted butter until combined. Press mixture into the bottom of a 9-inch springform pan.
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In a large bowl, beat cream cheese, 1/2 cup of sugar, and vanilla extract until smooth. Add eggs one at a time, beating well after each addition.
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Stir in pumpkin puree, cinnamon, ginger, and nutmeg until well combined.
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Pour mixture into prepared crust and smooth the top.
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Bake for 1 hour and 15 minutes, or until the edges are set but the center is still slightly jiggly.
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Turn off the oven, prop open the oven door slightly, and let cheesecake cool for 30 minutes inside the oven.
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Remove from oven and let cool completely at room temperature.
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Cover with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
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Serve with whipped cream.
Nutrition
- Calories : 776kcal
- Total Fat : 58g
- Saturated Fat : 33g
- Cholesterol : 259mg
- Sodium : 538mg
- Total Carbohydrates : 55g
- Dietary Fiber : 2g
- Sugar : 40g
- Protein : 11g
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