Description
A deliciously spiced pumpkin cheesecake that combines the rich flavors of pumpkin and cream cheese, perfect for fall celebrations.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 4 (8-ounce) packages cream cheese, softened
- 1 cup pumpkin puree
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press into the bottom of a springform pan.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar and spices, mixing well.
- Add pumpkin puree, eggs, and vanilla extract to the cream cheese mixture. Beat until fully combined.
- Pour the filling over the crust in the springform pan.
- Bake for 60-70 minutes or until the center is set and slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- For a richer flavor, use full-fat cream cheese.
- Top with whipped cream and a sprinkle of cinnamon before serving.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Spiced Pumpkin Cheesecake, Pumpkin Dessert, Fall Recipes, Cheesecake