Description
A rich and creamy pumpkin cheesecake with a graham cracker crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup pumpkin puree
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter.
- Press mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese until smooth.
- Add pumpkin puree, sugar, and vanilla. Mix until combined.
- Add eggs one at a time, mixing after each addition.
- Add cinnamon, nutmeg, ginger, and salt. Mix until smooth.
- Pour mixture over crust in the springform pan.
- Bake for 55-60 minutes or until set.
- Let cool, then refrigerate for at least 4 hours before serving.
Notes
- For best results, use room temperature cream cheese.
- Serve with whipped cream on top.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Pumpkin Cheesecake, Dessert, Fall Recipe