Description
This Pumpkin Cheesecake is rich, creamy, and perfectly spiced with warm fall flavors. With a buttery graham cracker crust and smooth pumpkin filling, it’s the ultimate dessert for holidays or cozy gatherings.
Ingredients
Scale
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tbsp sugar
- For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
Instructions
Instructions
- Preheat oven: Set oven to 325°F (160°C). Grease a springform pan.
- Make crust: Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of the pan. Bake for 8–10 minutes, then let cool.
- Prepare filling: Beat cream cheese until smooth. Add pumpkin puree, sugars, and spices. Mix until combined.
- Add eggs one at a time, mixing gently after each addition. Stir in sour cream and vanilla.
- Bake: Pour filling over crust. Bake 50–60 minutes until center is slightly set.
- Cool: Turn off oven and let cheesecake cool inside with the door slightly open for 1 hour.
- Chill: Refrigerate for at least 4 hours or overnight before serving.
Notes
For best results, avoid overmixing the batter to prevent cracks. Serve with whipped cream and a sprinkle of cinnamon for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg
Keywords: pumpkin cheesecake, fall dessert, thanksgiving cheesecake, creamy cheesecake