Pumpkin Cheesecake
A rich and creamy pumpkin cheesecake that perfectly captures the flavors of fall, ideal for gatherings or special occasions.
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 16 ounces cream cheese, softened Ensure room temperature
- 0.75 cups granulated sugar
- 0.25 cups brown sugar, packed
- 1 cups pumpkin puree Canned or freshly prepared
- 3 large eggs Room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 0.25 teaspoon salt
Toppings
- 1 cup whipped cream (optional) For serving
- to taste sprinkle of cinnamon or nutmeg (optional) For garnish
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press this mix into the bottom of the springform pan. Bake for 10 minutes and let it cool.
Making the Filling
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the granulated sugar and brown sugar, and mix until well combined.
- Mix in the pumpkin puree, adding the eggs one at a time, along with the vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Beat until the mixture is smooth.
Baking
- Pour the pumpkin cheesecake filling over the cooled crust and smooth the top.
- Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake stay inside with the door cracked for 1 hour.
- Let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
Serving
- Top with whipped cream and sprinkle with cinnamon or nutmeg before serving.
Notes
To store your Pumpkin Cheesecake, cover it tightly with plastic wrap or aluminum foil. Place it in the refrigerator, and it will stay fresh for about 5 to 7 days. If you want to keep it longer, you can also freeze the cheesecake. Wrap it well and store it in the freezer for up to 3 months. When you're ready to enjoy it, let it thaw in the fridge overnight.