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pumpkin cheesecake

pumpkin cheesecake

This creamy Pumpkin Cheesecake is a flavorful twist on the classic New York-style cheesecake. With the warm spices of fall, it makes a perfect holiday dessert.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 320 kcal

Equipment

  • 1 9-inch springform pan
  • 2 mixing bowls
  • 1 hand mixer or stand mixer
  • 1 spatula
  • 1 measuring cups and spoons
  • 1 baking sheet
  • 2 aluminum foil
  • 1 food processor (optional)
  • 1 cooling rack

Ingredients
  

  • 1 ½ cups graham cracker crumbs about 12 full crackers
  • ¼ cup granulated sugar
  • ½ cup unsalted butter melted
  • 24 ounces cream cheese softened, 3 (8-ounce) packages
  • 1 cup granulated sugar
  • 1 cup canned pumpkin puree
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • optional Whipped cream for topping
  • optional Pecans for topping
  • optional Caramel sauce for topping

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease the 9-inch springform pan and wrap the outside with two layers of heavy-duty aluminum foil.
  • In a mixing bowl, combine the graham cracker crumbs, ¼ cup of sugar, and the melted butter. Press the mixture evenly into the bottom of the springform pan, forming a firm crust. Use the bottom of a measuring cup to press down firmly.
  • Place the pan on a baking sheet and bake for 10 minutes. Remove from the oven and set aside to cool while you prepare the filling.
  • In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the 1 cup of sugar and beat until well combined. Add the pumpkin puree, eggs (one at a time), vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Mix until smooth and creamy.
  • Pour the cheesecake filling over the cooled crust in the springform pan.
  • Place the springform pan (still on the baking sheet) in the preheated oven. Bake for 60-70 minutes, or until the edges are set but the center is slightly jiggly. It will continue to set as it cools.
  • Remove the cheesecake from the oven and let it cool in the pan on a cooling rack for 1 hour. After 1 hour, refrigerate the cheesecake (still in the pan) for at least 4 hours, but preferably overnight.
  • Once chilled, remove the sides of the springform pan carefully. Slice and serve with optional toppings like whipped cream, pecans, or caramel sauce.

Notes

It's important to have all ingredients at room temperature for a smooth filling.
The cheesecake can be made a day in advance and stored in the refrigerator.
For a water bath to prevent cracking, place the springform pan in a larger baking dish and fill halfway with hot water before baking.