Go Back
–+ servings
creamy pumpkin dessert delight

Pumpkin Cheesecake

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Resting Time 4 hours
Total Time 5 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • 1 springform pan 9-inch
  • 1 Mixing bowl
  • 1 Electric mixer
  • 1 Rubber spatula
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Baking sheet

Ingredients
  

  • 1 1/2 cups Graham cracker crumbs
  • 1/4 cup Granulated sugar
  • 1/2 cup Unsalted butter melted
  • 24 ounces Cream cheese softened
  • 1 cup Granulated sugar
  • 1 teaspoon Vanilla extract
  • 3 large eggs
  • 1 cup Canned pumpkin puree
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground nutmeg
  • 1/4 teaspoon Ground ginger

Instructions
 

  • Preheat the oven to 325°F (165°C).
  • Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a mixing bowl.
  • Press the crumb mixture into the bottom of a 9-inch springform pan to form the crust.
  • In a large bowl, beat the cream cheese, 1 cup sugar, and vanilla extract until smooth using an electric mixer.
  • Add eggs one at a time to the cream cheese mixture, beating well after each addition.
  • Mix in the pumpkin puree, cinnamon, nutmeg, and ginger until fully combined.
  • Pour the pumpkin mixture over the crust in the springform pan.
  • Place the springform pan on a baking sheet and bake for 1 hour and 10 minutes.
  • Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
  • Remove the cheesecake from the oven and refrigerate for at least 3 hours before serving.

Notes

For best results, ensure that all ingredients are at room temperature before mixing to achieve a smooth texture. To prevent cracking, avoid over-mixing the batter and allow the cheesecake to cool gradually in the oven. Serve with a dollop of whipped cream or a sprinkle of cinnamon for added flavor.
Tried this recipe?Let us know how it was!