Pumpkin Cheesecake Recipe

Pumpkin Cheesecake is a rich and creamy dessert that combines the flavors of classic pumpkin pie with the indulgence of a cheesecake. It features a buttery graham cracker crust and a smooth, spiced pumpkin filling that’s perfect for fall celebrations like Thanksgiving. With warm spices like cinnamon, nutmeg, and cloves, each bite is full of autumnal flavor. This cheesecake is easy to make and perfect for feeding a crowd, as it can be prepared ahead of time and chilled until ready to serve.

INGREDIENTS

• Graham cracker crumbs: 1 ½ cups
• Sugar: ¼ cup, for the crust
• Butter: ½ cup unsalted, melted, for the crust
• Cream cheese: 16 oz, softened
• Pumpkin puree: 1 cup
• Sugar: ½ cup, for the filling
• Vanilla extract: 1 tsp
• Ground cinnamon: 1 tsp
• Ground nutmeg: ½ tsp
• Ground ginger: ¼ tsp
• Ground cloves: ¼ tsp
• Eggs: 2 large

INSTRUCTIONS

Step 1:

Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.

Step 2:

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form a crust.

Step 3:

Bake the crust for 10 minutes, then set it aside to cool.

Step 4:

In a large bowl, beat the softened cream cheese until smooth and creamy.

Step 5:

Add the pumpkin puree, sugar, vanilla, and spices to the cream cheese mixture. Beat until well combined.

Step 6:

Add the eggs one at a time, mixing until just incorporated.

Step 7:

Pour the filling over the cooled crust and bake for 50-60 minutes, or until the center is slightly jiggly.

Step 8:

Let the cheesecake cool completely, then refrigerate for at least 4 hours before serving.

Serving and Storage Tips

• Chill the cheesecake overnight for the best flavor and texture.
• Serve with whipped cream or caramel drizzle for extra indulgence.

Helpful Notes

• Using room temperature cream cheese ensures a smooth filling without lumps.
• If the center of the cheesecake is still slightly jiggly after baking, that's perfect—it will set as it cools.

Tips from Well-Known Chefs

• Chef's Tip: Bake the cheesecake in a water bath to prevent cracks and create a smooth, creamy texture.

FAQs

Can I make this cheesecake ahead of time?

Yes! You can make the cheesecake a day in advance and chill it in the fridge until ready to serve.

What can I use instead of graham crackers for the crust?

You can use crushed gingersnaps or digestive biscuits for a different flavor profile.

How do I store leftovers?

Store the cheesecake in an airtight container in the fridge for up to 5 days.

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Conclusion

Pumpkin Cheesecake is the perfect dessert for fall and holiday gatherings. This cheesecake is rich, creamy, and full of warm, spiced pumpkin flavor. With a buttery graham cracker crust and a velvety pumpkin filling, this dessert is a crowd-pleaser. The smooth cream cheese base is flavored with cinnamon, nutmeg, ginger, and cloves, bringing the taste of pumpkin pie to a whole new level of indulgence. Baking the cheesecake in a water bath helps to create a smooth, crack-free top, and refrigerating it for several hours ensures that the flavors meld together beautifully. For an extra touch, top with whipped cream, caramel drizzle, or a sprinkle of cinnamon before serving!