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Pumpkin Cheesecake

This creamy, decadent Pumpkin Cheesecake combines rich flavors of cream cheese and pumpkin puree, perfect for family gatherings during fall.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Seasonal
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted Make sure it's fully melted
For the filling
  • 1 cup sugar
  • 4 packages cream cheese, softened Each package should weigh 8 ounces
  • 1 cup pumpkin puree Use canned or homemade
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
  4. Bake the crust for 10 minutes until set, then remove from the oven and let it cool slightly.
Making the Filling
  1. In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy, using an electric mixer on medium speed.
  2. Gradually mix in the pumpkin puree. Once combined, add the eggs one at a time, mixing well after each addition.
  3. Stir in the vanilla extract and spices (cinnamon, nutmeg, ginger, and salt) until evenly combined.
Baking and Cooling
  1. Pour the pumpkin filling over your pre-baked crust, smoothing the top with a spatula.
  2. Bake in the preheated oven for about 60 minutes, or until the center is set but still slightly jiggly.
  3. Once done, turn off the oven, crack the door open, and let the cheesecake cool gently inside for about an hour.
  4. Refrigerate for at least 4 hours, ideally overnight, before serving.

Notes

For best results, allow cream cheese to reach room temperature before mixing. To avoid cracks, cool the cheesecake slowly in the oven.