Pumpkin Cheesecake – Creamy, Spiced & Irresistible Dessert!
A rich, creamy autumn dessert blending pumpkin purée and cream cheese with warm spices. Velvety texture and comforting aroma make this fall favorite perfect for holidays or special occasions.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup pumpkin purée
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
Instructions
- Prepare the crust: In a mixing bowl, combine graham cracker crumbs and melted butter. Mix well until crumbs are evenly coated. Press mixture into a 9-inch springform pan to form an even base.
- Preheat the oven: Set oven to 325°F (163°C).
- Mix the filling: Beat softened cream cheese with an electric mixer until smooth. Gradually add sugar and mix.
- Add pumpkin and spices: Incorporate pumpkin purée, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat until smooth and lump-free.
- Pour the filling: Spread mixture evenly over the crust in the springform pan.
- Bake the cheesecake: Bake for 50 minutes. Center may jiggle slightly.
- Cool the cheesecake: Leave in oven for 1 hour after turning off heat.
- Chill: Refrigerate for at least 4 hours or overnight.
- Serve: Remove pan sides, slice, and serve with optional whipped cream or cinnamon.
Notes
Ensure cream cheese is at room temperature for a smooth filling.
Do not overmix the batter to prevent air bubbles.
Chilling time is essential for proper setting.
Do not overmix the batter to prevent air bubbles.
Chilling time is essential for proper setting.