Description
Rich, velvety, and spiced just right—this Pumpkin Cheesecake is a dreamy dessert perfect for fall, combining classic cheesecake creaminess with warm pumpkin flavor.
Ingredients
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted butter
- 3 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 3 eggs
- 1 cup canned pumpkin purée
- Whipped cream for topping
Instructions
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Preheat oven to 325°F. Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan.
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In a bowl, beat cream cheese until smooth. Add sugar, vanilla, cinnamon, and nutmeg.
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Beat in eggs one at a time, then stir in pumpkin purée.
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Pour mixture over crust and smooth the top.
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Bake for 55–65 minutes until center is set. Cool completely, then chill for 4 hours.
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Serve with whipped cream.
Notes
- Use a water bath for even baking
- Add pecans to the crust for crunch
- Chill overnight for best texture
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American