Description
A creamy and delicious pumpkin cheesecake with a spiced graham cracker crust. Perfect for fall gatherings.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 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 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
Instructions
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan.
- Bake crust for 10 minutes. Let cool.
- Beat cream cheese, 1 cup sugar, and vanilla until smooth.
- Add eggs one at a time, mixing well after each.
- Stir in pumpkin puree, cinnamon, nutmeg, and cloves.
- Pour filling over crust and smooth the top.
- Bake for 50-55 minutes until the center is set.
- Cool completely before refrigerating for at least 4 hours.
Notes
- Use room temperature cream cheese for smoother texture.
- Wrap the springform pan with foil to prevent leaks.
- Serve with whipped cream if desired.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
Keywords: pumpkin cheesecake, fall dessert, Thanksgiving, creamy cheesecake