Description
A creamy and delicious pumpkin cheesecake with a spiced crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup pumpkin puree
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
Instructions
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, sugar, cinnamon, ginger, nutmeg, and melted butter in a bowl.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then let it cool.
- Beat cream cheese and sugar until smooth.
- Add vanilla extract and eggs, one at a time, mixing well after each.
- Stir in pumpkin puree and spices until fully combined.
- Pour the filling over the crust.
- Bake for 45-50 minutes or until the center is set.
- Let the cheesecake cool before refrigerating for at least 4 hours.
Notes
- Use room-temperature cream cheese for smoother mixing.
- Do not overbake to prevent cracks.
- Chill cheesecake overnight for best texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 240mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
