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Pumpkin Cheesecake

A perfect slice of rich and creamy Pumpkin Cheesecake on a white plate, showcasing its graham cracker crust.
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A creamy, spiced pumpkin cheesecake with a graham cracker crust, perfect for fall gatherings.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups pumpkin puree
  • 3 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in melted butter until crumbs are moistened. Press mixture evenly into the bottom of a 9-inch springform pan.
  3. Bake the crust for 8-10 minutes, then let it cool.
  4. In a large bowl, beat cream cheese with an electric mixer until smooth. Gradually beat in 1 1/4 cups sugar, flour, cinnamon, ginger, nutmeg, and cloves until well combined.
  5. Beat in pumpkin puree and vanilla extract.
  6. Add eggs one at a time, beating on low speed just until each is incorporated. Do not overmix.
  7. Pour the filling over the cooled crust.
  8. Bake for 50-60 minutes, or until the edges are set and the center is still slightly jiggly.
  9. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
  10. Remove from oven and let cool completely on a wire rack.
  11. Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, before serving.

Notes

  • For a smoother cheesecake, ensure your cream cheese is at room temperature.
  • To prevent cracking, avoid overmixing the batter and cool the cheesecake gradually.
  • Serve with whipped cream or a caramel drizzle for extra indulgence.

Nutrition

Find it online: https://blissbatter.com/pumpkin-cheesecake-recipe/