Description
A creamy and rich pumpkin cheesecake with a spiced crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 6 tbsp melted butter
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup pumpkin puree
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
Instructions
- Preheat oven to 325°F.
- Mix graham cracker crumbs, sugar, cinnamon, nutmeg, and melted butter. Press into a 9-inch springform pan.
- Bake crust for 10 minutes, then let cool.
- Beat cream cheese, sugar, and vanilla until smooth.
- Add eggs one at a time, mixing well after each.
- Stir in pumpkin puree, cinnamon, ginger, and cloves.
- Pour filling over crust and bake for 50-60 minutes.
- Let cool, then refrigerate for at least 4 hours before serving.
Notes
- Use room-temperature cream cheese for smoother texture.
- Chill cheesecake overnight for best results.
- Top with whipped cream if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Keywords: pumpkin cheesecake, fall dessert, holiday baking