Description
A delicious homemade creamy pumpkin cheesecake that combines rich flavors of cream cheese and pumpkin, perfect for the fall season or any festive gathering.
Ingredients
Scale
- 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
- 3 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 (165°C).
- Prepare the crust by mixing graham cracker crumbs and melted butter, then press into the bottom of a 9-inch springform pan.
- In a mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add pumpkin, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt to the cream cheese mixture. Mix until well combined.
- Pour the pumpkin filling over the prepared crust and spread it evenly.
- Bake for 50-60 minutes until the center is set but slightly wobbly.
- Cool down at room temperature, then refrigerate for at least 4 hours or overnight.
Notes
Ensure room temperature ingredients for a smooth filling. Avoid overmixing after adding eggs to prevent cracks.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg