Pumpkin Cheesecake
Indulge in the rich, creamy delight of Pumpkin Cheesecake, a perfect blend of sweet and spicy flavors that evokes warm memories of fall festivities. This dessert is not just a treat; it’s a celebration on your table. With a smooth texture and inviting aroma, this Pumpkin Cheesecake is sure to impress at any gathering. Easy to make and endlessly customizable, it’s the ultimate showstopper for your next occasion.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter (melted)
- 1 cup pumpkin puree
- 16 oz cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- Whipped cream (optional for serving)
Instructions
- Preheat oven to 325°F (160°C). Spray a 9-inch springform pan with nonstick spray.
- For the crust, combine graham cracker crumbs and melted butter until resembling wet sand. Press firmly into the prepared pan.
- In a mixing bowl, beat cream cheese until smooth. Gradually add sugar until well combined.
- Fold in pumpkin puree, cinnamon, and nutmeg until blended.
- Beat in eggs one at a time on low speed.
- Pour filling over crust and bake for 55-60 minutes until edges are set but center is slightly jiggly.
- Cool cheesecake in the oven with the door cracked for an hour, then refrigerate for at least four hours or overnight before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 24g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
Keywords: For a twist, substitute the graham cracker crust with an Oreo or nut-based crust. Add spices like ginger for extra warmth or top with caramel drizzle for an indulgent finish.