Description
Pumpkin Cheesecake combines the creamy richness of classic cheesecake with the cozy, spiced flavor of pumpkin pie. Nestled on a buttery graham cracker crust, this autumn dessert is smooth, indulgent, and perfect for holidays or special occasions.
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- 2 tbsp granulated sugar
- 6 tbsp melted butter
- Optional: ½ tsp ground cinnamon
- For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 (15 oz) can pumpkin purée
- ¾ cup brown sugar
- 3 large eggs
- ½ cup sour cream or heavy cream
- 1 tsp vanilla extract
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves or allspice
- ¼ tsp salt
Instructions
- Preheat oven to 325°F (160°C) and grease a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, melted butter, and cinnamon. Press firmly into the pan. Bake for 10 minutes, then cool.
- In a large bowl, beat cream cheese until smooth. Add brown sugar and mix until creamy.
- Blend in pumpkin, eggs, sour cream, vanilla, and spices until smooth and well combined.
- Pour filling over cooled crust and smooth the top.
- Bake for 60–70 minutes, until edges are set and center is slightly jiggly.
- Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours, or overnight, before slicing and serving.
Notes
- Swirl in caramel or maple syrup before baking for added flavor.
- Use a gingersnap crust for a spicier twist.
- Top with whipped cream, candied pecans, or a drizzle of caramel before serving.
- Cheesecake can be frozen—wrap tightly and thaw overnight in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 310mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
