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Pumpkin Cheesecake Recipe

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This pumpkin cheesecake recipe combines the classic flavors of pumpkin and warm spices like cinnamon and nutmeg with a rich, creamy cheesecake filling. Featuring a buttery graham cracker crust and an indulgent, spiced pumpkin filling, it’s the perfect dessert for Thanksgiving or any fall occasion. Easy to make with simple ingredients like cream cheese, pumpkin puree, and sugar, this pumpkin cheesecake will be the highlight of your holiday table. Follow the step-by-step instructions for a smooth, perfectly spiced dessert.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup canned pumpkin puree
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt

Instructions

  • Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
  • In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the pan to form the crust.
  • In a large bowl, beat cream cheese, granulated sugar, and brown sugar until smooth.
  • Add the pumpkin puree, vanilla, cinnamon, nutmeg, ginger, and salt, and beat until well combined.
  • Add the eggs one at a time, beating until just combined after each addition.
  • Pour the pumpkin cheesecake mixture into the crust and smooth the top.
  • Bake for 55-65 minutes, or until the center is almost set (it should still jiggle slightly).
  • Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
  • Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight.
  • Serve chilled with whipped cream or caramel sauce if desired.

Notes

  • Use full-fat cream cheese for the creamiest texture.
  • For a firmer crust, bake the graham cracker crust for 8-10 minutes before adding the cheesecake filling.
  • Store the cheesecake in the refrigerator for up to 5 days.

Nutrition

Find it online: https://camilarecipes.com/pumpkin-cheesecake-recipe/