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Pumpkin Cheesecake

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Pumpkin cheesecake is a rich and creamy dessert that blends the flavors of traditional cheesecake with warm fall spices and pumpkin puree, all on a buttery graham cracker crust. Perfect for holidays or cozy gatherings.

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup light brown sugar
  • 3 large eggs
  • 1 (15 oz) can pumpkin puree
  • 1/2 cup sour cream
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press the mixture into the bottom of a springform pan to form the crust.
  3. Bake the crust for 10 minutes. Remove and set aside to cool.
  4. In a large bowl, beat softened cream cheese and brown sugar until smooth and creamy.
  5. Add eggs one at a time, mixing well after each addition.
  6. Mix in pumpkin puree, sour cream, flour, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until fully combined.
  7. Pour the filling over the pre-baked crust and smooth the top.
  8. Place the pan in a larger baking dish filled with hot water (water bath method).
  9. Bake for 60–70 minutes or until the center is set but still slightly jiggly.
  10. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
  11. Remove from the oven and let it cool to room temperature.
  12. Refrigerate for at least 4 hours or overnight before serving.
  13. Slice and serve chilled. Optionally, top with whipped cream or a sprinkle of cinnamon.

Notes

Use a water bath to prevent cracking.Refrigerate overnight for best results.Gingersnap or Oreo crusts can be used for variation.Use gluten-free cookies for a gluten-free version.Cheesecake can be made ahead and stored in the freezer for up to 2 months.

Nutrition

Find it online: https://cookibly.com/pumpkin-cheesecake/