Description
A rich and creamy pumpkin cheesecake that embodies the essence of fall, perfect for gatherings or quiet evenings at home.
Ingredients
Scale
- 1 3/4 cups graham cracker crumbs
- 5 tablespoons granulated sugar
- 6 tablespoons butter (melted)
- 32 ounces cream cheese (at room temperature)
- 1 1/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 cup pure pumpkin
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 4 large eggs (at room temperature)
Instructions
- Preheat the oven to 350°F (175°C) and set oven racks in the center.
- In a medium bowl, stir together graham cracker crumbs, 5 tablespoons sugar, and melted butter until it resembles damp sand.
- Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 7 minutes, then remove and set aside.
- Reduce the oven temperature to 325°F (163°C).
- In a large bowl or stand mixer, mix cream cheese for 30 seconds until smooth.
- Add 1 1/4 cups sugar and mix until smooth.
- Stir in vanilla, pumpkin, pumpkin pie spice, and cinnamon, mixing until well combined.
- In a separate bowl, beat the eggs until well scrambled, then slowly pour them into the cream cheese mixture while mixing on low.
- Tap the bowl on the counter for 30-45 seconds to remove air bubbles, then pour the filling into the crust and smooth the top.
- Bake for 40 minutes at 325°F (163°C), then reduce the temperature to 250°F (121°C) and bake for an additional 45 minutes.
- Turn off the oven and let the cheesecake cool inside for 30 minutes.
- Crack the oven door open and let the cheesecake cool for an hour.
- Bring to room temperature (3-4 hours), then cover with plastic wrap and refrigerate for 6 hours to overnight.
- To serve, carefully remove the collar of the springform pan and slice.
Notes
For best results, allow the cheesecake to chill completely before serving. Experiment with toppings like whipped cream or caramel sauce for added flavor.
- Prep Time: 15 minutes
- Cook Time: 92 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Keywords: pumpkin cheesecake, dessert, fall recipes, Thanksgiving dessert, creamy cheesecake