Creamy Pumpkin Cheesecake
This Creamy Pumpkin Cheesecake is the perfect fall dessert — rich, silky, and infused with warm spices. The combination of smooth cream cheese and pumpkin puree creates an irresistible texture and flavor ideal for Thanksgiving or any cozy autumn gathering.
Equipment
- 9-inch Springform Pan
- Mixing bowls
- Electric Mixer
- Rubber spatula
- Measuring cups and spoons
- Oven
Ingrédients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup sugar for crust
- 1/2 cup unsalted butter melted
Filling
- 32 oz cream cheese softened (4 packages of 8 oz each)
- 1 cup sugar for filling
- 1 cup canned pumpkin puree
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
Instructions
- Preheat the oven to 325°F (160°C). Gather all ingredients to prepare your cheesecake base and filling.
- In a medium bowl, combine graham cracker crumbs, 1/2 cup sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the crust mixture firmly into the bottom of a 9-inch springform pan and set aside.
- In a large bowl, beat softened cream cheese until smooth and creamy, ensuring no lumps remain.
- Add 1 cup sugar, pumpkin puree, and vanilla extract to the cream cheese. Mix until smooth and fully incorporated.
- Add eggs one at a time, mixing well after each addition. Scrape the sides of the bowl to ensure an even mixture.
- Add cinnamon, nutmeg, ginger, and salt. Mix gently until just combined; do not overmix.
- Pour the filling into the prepared crust and smooth the top with a spatula.
- Bake for 1 hour, or until the center is set but slightly jiggly when shaken.
- Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 30 minutes to prevent cracks.
- Refrigerate for at least 4 hours or overnight before serving for the best texture and flavor.
Notes
For a festive touch, top the cheesecake with whipped cream, caramel drizzle, or candied pecans. Ensure your cream cheese is fully softened to achieve a silky texture. Avoid overmixing after adding eggs to prevent cracks. Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.