Pumpkin Cheesecake
Creamy pumpkin cheesecake with graham cracker crust and warm spices. Perfect fall dessert.
Equipment
- mixing bowl
- springform pan
- oven
- spatula
- measuring cups
- measuring spoons
- knife
- cutting board
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 0.25 cup granulated sugar
- 6 tablespoons unsalted butter melted
Filling
- 2 8-ounce packages cream cheese softened
- 0.75 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs at room temperature
- 1 cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- whipped cream for serving
Instructions
- Preheat the oven to 325°F. Lightly grease a 9-inch springform pan and set aside.
- In a medium bowl, mix the graham cracker crumbs, ¼ cup sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared pan to form a crust.
- In a large mixing bowl, beat the cream cheese and ¾ cup sugar on medium speed until smooth and creamy, about 2 minutes. Add the vanilla and mix until combined.
- Add the eggs one at a time, beating well after each addition. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, and cloves until fully incorporated and the batter is smooth.
- Pour the cheesecake batter over the crust and spread it evenly with a spatula. Bake for 45-50 minutes, or until the edges are set but the center still wobbles slightly when shaken.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour. This helps prevent cracking.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight before serving.
- Slice the cheesecake with a sharp knife, wiping it clean between cuts for neat slices. Serve with whipped cream on top.
Notes
Let the cheesecake cool in the turned-off oven to prevent cracking. Serve with whipped cream.