Description
Creamy pumpkin cheesecake blends autumn’s warmth with luxurious dessert comfort. Spiced graham cracker crust and silky filling create a memorable seasonal treat that invites indulgence.
Ingredients
Scale
Cheesecake Base:
- 1.5 cups (375 milliliters) graham cracker crumbs
- 1/3 cup (80 grams) butter, melted
Filling Ingredients:
- 4 packages (8 ounces/226 grams each) cream cheese, softened
- 1 cup (200 grams) sugar
- 4 large eggs
- 1 cup (240 milliliters) pumpkin puree
- 1 tablespoon vanilla extract
Spices and Topping:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup (240 milliliters) whipped cream (optional for topping)
Instructions
- Warm the oven to 350°F and coat a 9-inch springform pan with butter, ensuring complete coverage of sides and bottom.
- Crush graham crackers into fine crumbs and blend thoroughly with melted butter, then firmly press the mixture into the pan’s bottom to create an even, compact crust.
- Using an electric mixer, whip cream cheese and sugar until achieving a silky, lump-free consistency, incorporating eggs individually and mixing thoroughly after each addition.
- Fold pumpkin puree into the cream cheese mixture, then gently integrate vanilla extract and warm spices like cinnamon, nutmeg, and ginger, stirring until ingredients are uniformly distributed.
- Carefully transfer the spiced filling over the prepared graham cracker crust, smoothing the surface with a spatula to ensure an even layer.
- Bake in the preheated oven for approximately 55-60 minutes, watching for slight wobbling in the center and golden edges as indicators of doneness.
- Remove from oven and allow cheesecake to cool completely at room temperature for roughly 1 hour to prevent cracking.
- Refrigerate the cheesecake for minimum 4 hours or preferably overnight to set and enhance flavor development.
- Before serving, optionally garnish with dollops of freshly whipped cream and a light dusting of ground cinnamon.
Notes
- Use room temperature cream cheese and eggs for smooth, lump-free mixing that ensures a silky cheesecake texture.
- Prevent cracks by baking the cheesecake in a water bath, which creates gentle, even heat distribution during cooking.
- Swap graham crackers with gluten-free alternatives like almond flour or gluten-free cookie crumbs for a celiac-friendly version.
- Add a dollop of mascarpone cheese to enhance richness and create an extra creamy, luxurious dessert experience.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 280 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 95 mg