Description
A rich and velvety pumpkin cheesecake with a buttery graham cracker crust and warm autumn spices. This dessert is dense, creamy, and provides a sophisticated balance of sweetness and tang.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 1/3 cup melted unsalted butter
- 2 tbsp granulated sugar
- 24 oz softened cream cheese
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Instructions
- Preheat oven to 325F (160C).
- Combine graham cracker crumbs, melted butter, and 2 tbsp sugar. Press firmly into the bottom of a 9-inch springform pan and bake for 10 minutes.
- Beat softened cream cheese and 1 cup sugar until smooth.
- Mix in pumpkin puree and vanilla extract until combined.
- Add eggs one at a time, mixing on low speed after each addition.
- Fold in cinnamon and nutmeg gently with a spatula.
- Pour the filling over the baked crust and smooth the top.
- Bake for 50-60 minutes until the edges are set and the center jiggles slightly.
- Turn off oven, crack the door, and let the cake cool inside for 1 hour.
- Refrigerate for at least 6 hours or overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American