Description
Creamy, spiced pumpkin cheesecake with a buttery graham cracker crust—perfectly indulgent and ideal for fall or holiday celebrations.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup pumpkin purée
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
Instructions
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Preheat oven to 325°F (160°C). Mix graham crumbs, sugar, and butter, and press into the bottom of a 9-inch springform pan.
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In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, mixing well.
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Beat in eggs one at a time. Stir in pumpkin and spices until fully combined.
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Pour filling into crust and bake for 55–65 minutes, or until center is just set.
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Turn off oven, crack the door, and let cheesecake cool for 1 hour. Chill at least 4 hours before serving.
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Notes
- Wrap pan in foil and bake in a water bath for fewer cracks.
- Serve with whipped cream and a sprinkle of cinnamon.
- Can be made up to 2 days ahead.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American