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pumpkin cheesecake recipe

Pumpkin Cheesecake Recipe

A creamy, dreamy pumpkin cheesecake that captures the essence of fall, perfect for gatherings and celebrations.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • 9-inch springform pan
  • medium bowl
  • Large Mixing Bowl
  • Electric Mixer

Ingredients
  

For the Crust

  • 1.5 cups graham cracker crumbs These create a buttery, crunchy base.
  • 0.5 cup unsalted butter melted

For the Filling

  • 1 cup granulated sugar Sweetens the cheesecake to perfection.
  • 1 teaspoon ground cinnamon Adds that warm spice flavor.
  • 0.5 teaspoon ground nutmeg A classic fall spice that enhances the pumpkin.
  • 0.5 teaspoon ground ginger For a little bit of zing!
  • 32 oz cream cheese 4 (8-ounce) packages, softened.
  • 1 cup pumpkin puree The star of the show, bringing that rich flavor.
  • 4 large eggs Helps set the cheesecake and create a smooth texture.
  • 1 teaspoon vanilla extract Adds depth and sweetness.
  • 1 tablespoon all-purpose flour Helps stabilize the cheesecake.
  • 0.25 teaspoon salt Balances the sweetness and enhances flavors.

Instructions
 

  • Step 1: Preheat your oven to 325°F (163°C).
  • Step 2: In a medium bowl, combine graham cracker crumbs and melted butter. Mix until well blended. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
  • Step 3: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  • Step 4: Gradually add the granulated sugar, mixing well after each addition.
  • Step 5: Add the pumpkin puree, ground cinnamon, ground nutmeg, ground ginger, and salt. Mix until fully incorporated.
  • Step 6: Add the eggs one at a time, mixing on low speed after each addition until just combined.
  • Step 7: Stir in the vanilla extract and flour, mixing until smooth.
  • Step 8: Pour the cheesecake batter over the prepared crust in the springform pan.
  • Step 9: Bake in the preheated oven for 55-60 minutes, or until the center is set and the edges are lightly browned.
  • Step 10: Turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour to cool gradually.
  • Step 11: Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, before serving.

Notes

Store leftovers in the refrigerator for up to 5 days. If freezing, wrap tightly and store for up to 3 months.
Keyword Fall Desserts, Pumpkin Cheesecake