Pumpkin Cheesecake

Pumpkin cheesecake blends rich, creamy cheesecake flavors with cozy pumpkin spice, making it a perfect dessert for any festive occasion.

Print Recipe

Prep Time 30

Cook Time 1 10

Total Time 6

Course Dessert

Cuisine American

Servings 12 servings

Calories 350 kcal

Ingredients

For the crust

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup sugar
1 teaspoon ground cinnamon

For the filling

4 packages cream cheese, softened (8 ounce each)
1 cup sugar
1 teaspoon vanilla extract
4 large eggs
1 can pumpkin puree (15 ounce)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 cup heavy cream

Instructions

Preparation

Preheat your oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and 1 teaspoon cinnamon. Press this mixture firmly into the bottom of a springform pan to form a crust.
In a large mixing bowl, beat the cream cheese until smooth. Add 1 cup sugar and vanilla extract, and mix well.
Add the eggs one at a time, mixing well after each addition.
Stir in pumpkin puree, cinnamon, nutmeg, ginger, and cloves. Mix until well combined.
Pour the pumpkin filling over the crust in the springform pan.

Baking

Bake for 60-70 minutes, or until the center is set and only slightly jiggles.
Turn off the oven and leave the cheesecake in the oven with the door ajar for about an hour.
Remove from the oven and refrigerate for at least 4 hours before serving.

Serving

Before serving, whip the heavy cream and dust with cinnamon on top.

Notes

For a richer flavor, use brown sugar instead of white sugar in the filling. Customize the spices to your liking; add more nutmeg or ginger for extra warmth. Consider offering a gluten-free option by using gluten-free graham crackers for the crust.

Keyword Cheesecake, fall dessert, Holiday Dessert, Pumpkin Cheesecake, Thanksgiving Dessert