Pumpkin Cheesecake: A Delicious Recipe for Fall Dessert Lovers!
A delicious and creamy pumpkin cheesecake perfect for fall dessert lovers.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 4 hours 90 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 4 (8 ounce) packages cream cheese, softened
- 1 cup pumpkin puree
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until well combined.
- Pour the pumpkin mixture over the crust in the springform pan.
- Bake for 60-70 minutes, or until the center is set and a toothpick comes out clean.
- Allow the cheesecake to cool, then refrigerate for at least 4 hours before serving.
Notes
- For best results, use room temperature cream cheese.
- Top with whipped cream and a sprinkle of cinnamon before serving.
- This cheesecake can be made a day in advance for better flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg