Pumpkin Cheesecake
This creamy Pumpkin Cheesecake combines the classic flavors of fall with a smooth cheesecake texture. It’s the perfect dessert for Thanksgiving or any autumn gathering.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 90 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- 1 (15 ounce) can pumpkin puree
- 4 large eggs
- 1 teaspoon vanilla extract
- Whipped cream, for topping (optional)
- Pecan pieces, for topping (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese and 1 ½ cups sugar until smooth. Beat in cinnamon, ginger, cloves, and nutmeg.
- Stir in pumpkin puree, then beat in eggs one at a time, followed by vanilla extract.
- Pour batter over crust.
- Bake for 55-70 minutes, or until the center is just set.
- Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
- Remove from oven and cool completely on a wire rack.
- Refrigerate for at least 4 hours, or overnight, before serving.
- Garnish with whipped cream and pecan pieces, if desired.
Notes
For an extra touch, drizzle with caramel sauce before serving.
Find it online: https://busymomsimplenutrition.com/pumpkin-cheesecake/