Description
Creamy pumpkin cheesecake whispers autumn’s warmth with each silky slice. Spiced graham cracker crust and rich cream cheese blend into a dessert that welcomes cool evenings and gatherings where comfort meets indulgence.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 1 cup pumpkin puree
- 2 large eggs
Crust Ingredients:
- 1.5 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Spice and Flavor Ingredients:
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Instructions
- Prepare the oven at 350F (175C) and coat a 9-inch springform pan with cooking spray for easy release.
- Mix graham cracker crumbs with sugar and melted butter to create a uniform crust mixture, then firmly press into the pan’s bottom.
- Bake the crust for 10 minutes until golden, then remove and allow to cool completely at room temperature.
- Using an electric mixer, whip cream cheese until smooth and free of lumps, creating a silky base for the filling.
- Incorporate pumpkin puree, sugar, vanilla extract, and warm spices (cinnamon, nutmeg, ginger, cloves) into the cream cheese, blending until perfectly integrated.
- Gently fold eggs into the mixture one at a time, ensuring each is fully incorporated without overmixing.
- Carefully pour the spiced filling over the cooled graham cracker crust, spreading evenly to prevent air pockets.
- Bake for 50-60 minutes, watching for a slightly wobbly center that will set during cooling, indicating perfect doneness.
- Turn off the oven, crack the door open, and let the cheesecake gradually cool inside for one hour to prevent cracking.
- Refrigerate the cheesecake for minimum 4 hours or overnight, allowing flavors to meld and texture to firm completely before serving.
Notes
- Use room temperature ingredients to ensure smooth, lump-free cheesecake filling and even baking.
- Wrap the springform pan with aluminum foil to prevent water from seeping in during baking and protect the delicate crust.
- Avoid overmixing the eggs to prevent air bubbles that can cause cracking on the surface of the cheesecake.
- For a gluten-free version, substitute graham cracker crumbs with gluten-free cookie crumbs or almond flour.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 279 kcal
- Sugar: 17 g
- Sodium: 170 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 75 mg