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Pumpkin Cheesecake Recipe

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This Pumpkin Cheesecake is a creamy and flavorful dessert with a spiced pumpkin filling and buttery graham cracker crust. Ideal for fall celebrations, Thanksgiving, or anytime you crave the warm, cozy flavors of pumpkin spice in a rich cheesecake.

Ingredients

Scale

For the crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup sugar
  • ½ cup unsalted butter, melted

For the cheesecake filling:

  • 24 oz cream cheese, softened
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 2 tbsp all-purpose flour

Instructions

  • Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
  • In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
  • In a large bowl, beat cream cheese and sugar until smooth. Add the pumpkin puree, vanilla, and spices, and mix until well combined.
  • Add eggs one at a time, beating after each addition. Stir in the flour until fully incorporated.
  • Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula.
  • Bake for 55-65 minutes or until the center is almost set. The cheesecake should have a slight jiggle in the middle.
  • Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
  • Refrigerate for at least 4 hours or overnight before serving.

Notes

  • To avoid cracks, bake the cheesecake in a water bath or place a pan of water on the rack below the cheesecake.
  • Garnish with whipped cream and a sprinkle of cinnamon for added flavor.
  • Cheesecake can be made up to 2 days in advance and stored in the fridge.

Nutrition

Find it online: https://cookingwithjessica.com/pumpkin-cheesecake-recipe/