Description
This Esay Pumpkin Cheesecake Recipe is a comforting dessert that brings warmth and smiles to the table with a velvety smooth texture and autumn spices atop a buttery graham cracker crust. It's simple enough to whip up any time of year and is sure to become a cherished family favorite.
Ingredients
1 ½ cups Graham cracker crumbs
¼ cup Granulated sugar
6 tablespoons Unsalted butter, melted
2 (8-ounce) packages Cream cheese, softened
1 (15-ounce) can Pumpkin puree
¾ cup Granulated sugar
2 Large eggs, at room temperature
1 teaspoon Vanilla extract
1 teaspoon Ground cinnamo
½ teaspoon Ground ginger
¼ teaspoon Ground nutmeg
Pinch of Ground cloves
¼ teaspoon Salt
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan and bake for 8-10 minutes
- Reduce the oven temperature to 325°F (160°C). In a large mixing bowl, beat the softened cream cheese until smooth. Add pumpkin puree and remaining sugar, mixing until combined
- Add eggs one at a time, mixing just until incorporated. Stir in vanilla, cinnamon, ginger, nutmeg, cloves, and salt
- Pour filling over the cooled crust. Bake for 55-65 minutes or until edges are set and center jiggles slightly
- Cool in the oven for 1 hour with the door ajar, then remove and cool completely at room temperature. Refrigerate for at least 4 hours or overnight before serving
Notes
Can be made ahead and stored in the refrigerator for up to 5 days.
Freezes well for 1-2 months; thaw in the refrigerator overnight.
- Prep Time: 20 mins
- Cook Time: 65 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 23 g
- Sodium: 250 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg