Description
This best-ever pumpkin cheesecake recipe features a buttery graham cracker crust and a smooth, spiced pumpkin filling, topped with whipped cream for the ultimate fall dessert.
Ingredients
Units
Scale
- For the crust:
- 1 3/4 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- Optional topping:
- Whipped cream
- Sprinkle of cinnamon or chopped pecans
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with foil for a water bath.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
- In a large bowl, beat cream cheese until smooth. Add sugar and mix until combined.
- Add pumpkin puree, eggs, vanilla, and spices. Mix until smooth and creamy.
- Pour the filling over the crust. Place the springform pan in a large baking dish filled with 1 inch of hot water.
- Bake for 55–65 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then chill in the fridge for at least 4 hours or overnight.
- Top with whipped cream and a dusting of cinnamon or chopped pecans before serving, if desired.
Notes
- Use room temperature ingredients for a smooth batter.
- Chill overnight for the best texture and flavor.
- Use canned pumpkin puree, not pumpkin pie filling.
- Leftovers can be stored in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 32g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg