Description
Pumpkin Cheesecake is a delightful dessert that beautifully marries the creamy richness of cheesecake with the warm, comforting flavors of pumpkin pie. With a buttery graham cracker crust and spiced filling, this decadent treat is perfect for fall gatherings or as an indulgent weeknight dessert. Serve chilled with a dollop of whipped cream or a drizzle of caramel for an irresistibly satisfying experience.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup canned pumpkin puree (100% pure)
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
Instructions
- Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a springform pan.
- In another bowl, beat softened cream cheese until smooth. Gradually add sugar and mix well.
- Stir in pumpkin puree, cinnamon, nutmeg, and ginger until fully blended.
- Add eggs one at a time, mixing slowly until just combined.
- Pour filling over the crust and bake for about 50 minutes or until set but slightly jiggly in the center.
- Let cool at room temperature before refrigerating for at least four hours or overnight.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 270mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg