Description
A cozy pumpkin cheesecake with a graham cracker crust, perfect for autumn gatherings.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 tsp nutmeg
- 3 large eggs
Instructions
- Preheat the oven to 325°F (160°C) and grab your favorite springform pan.
- Crush the graham crackers into fine crumbs using a food processor or a ziplock bag and a rolling pin.
- Combine crumbs and melted butter, then press the mixture firmly into the bottom of the springform pan.
- Blend the softened cream cheese in a large mixing bowl until creamy. Add the pumpkin puree, granulated sugar, brown sugar, and vanilla, blending until smooth.
- Mix in the eggs, one at a time, until fully incorporated, creating a luscious batter.
- Spoon the cheesecake batter over your crust, leveling it with a spatula.
- Bake for about 55-60 minutes until the edges are set and the center has a slight jiggle.
- Cool in the pan for at least 1 hour, then refrigerate for a minimum of 4 hours or overnight.
Notes
Top with whipped cream, cinnamon, or caramel drizzle to enhance flavors. For adventurous twists, consider substituting pumpkin for sweet potato or adding chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: pumpkin cheesecake, fall dessert, Thanksgiving dessert, cheesecake recipe, easy cheesecake