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Description
A creamy and rich pumpkin cheesecake with a spiced crust. Perfect for fall gatherings or holiday desserts.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/3 cup melted butter
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 tsp pumpkin pie spice
Instructions
- Preheat oven to 325°F (165°C).
- Mix graham cracker crumbs, sugar, cinnamon, nutmeg, and melted butter.
- Press the mixture into a 9-inch springform pan.
- Bake the crust for 10 minutes, then let it cool.
- Beat cream cheese, sugar, and vanilla until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in pumpkin puree and pumpkin pie spice.
- Pour the filling over the crust.
- Bake for 45-50 minutes or until the center is set.
- Let it cool, then refrigerate for at least 4 hours.
Notes
- Use room-temperature cream cheese for smoother mixing.
- Do not overbake—the center should still jiggle slightly when done.
- For best results, refrigerate overnight.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg