Pumpkin Cheesecake (Print Version)

Ingredients:

01 - 1 ½ cups graham cracker crumbs.
02 - ¼ cup sugar.
03 - ½ cup unsalted butter, melted.
04 - 16 oz cream cheese, softened.
05 - 1 cup pumpkin puree.
06 - ½ cup sugar.
07 - 1 tsp vanilla extract.
08 - 1 tsp ground cinnamon.
09 - ½ tsp ground nutmeg.
10 - ¼ tsp ground ginger.
11 - ¼ tsp ground cloves.
12 - 2 large eggs.

Instructions:

01 - Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
02 - In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the pan to form a crust.
03 - Bake the crust for 10 minutes, then set it aside to cool.
04 - In a large bowl, beat the softened cream cheese until smooth and creamy.
05 - Add the pumpkin puree, sugar, vanilla extract, cinnamon, nutmeg, ginger, and cloves to the cream cheese mixture. Beat until well combined.
06 - Add the eggs one at a time, mixing until just incorporated after each addition.
07 - Pour the cheesecake filling over the cooled crust.
08 - Bake for 50–60 minutes, or until the center of the cheesecake is slightly jiggly.
09 - Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour.
10 - Once completely cooled, refrigerate the cheesecake for at least 4 hours or overnight before serving.

Notes:

01 - Tip: Use room temperature cream cheese to ensure a smooth, lump-free filling.
02 - Tip: Don't overbake—the center should be slightly jiggly for a creamy texture.
03 - Chill the cheesecake overnight for the best flavor and texture.

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