Pumpkin Pie Cheesecake
Equipment
- 1 9-inch springform pan
- 1 Mixing bowl
- 1 Medium saucepan
- 1 hand mixer or stand mixer
- 1 Rubber spatula
- 1 Wire rack
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter melted
- 3 8-ounce packages 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 cloves
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs, 1/3 cup sugar, and melted butter, stirring until well mixed.
- Press the graham cracker mixture firmly into the bottom of the springform pan to form the crust.
- In a large bowl, beat the softened cream cheese with a hand mixer until smooth.
- Add 1 cup sugar and vanilla extract to the cream cheese, beating until combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in the pumpkin puree, cinnamon, nutmeg, and cloves until evenly incorporated.
- Pour the pumpkin mixture over the prepared crust in the springform pan.
- Bake in the preheated oven for 50-60 minutes or until the center is set.
- Allow the cheesecake to cool in the pan on a wire rack for 10 minutes.
- Gently run a knife around the edge of the pan to loosen the cheesecake before removing the sides of the springform pan.
- Refrigerate the cheesecake for at least 4 hours before serving.
Notes
For best results, ensure all ingredients are at room temperature before you start mixing, as this helps achieve a smooth and creamy texture. Additionally, avoid overbaking by watching for a slightly jiggly center, as the cheesecake will continue to set while cooling.
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