Description
This Best Pumpkin Cheesecake Recipe features a creamy, spiced pumpkin filling on a crunchy graham cracker crust, perfect for fall gatherings or holiday celebrations.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 2 tablespoons all-purpose flour
- Whipped cream, for serving (optional)
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the pan to form the crust.
- In a large bowl, beat cream cheese until smooth. Add 1 cup sugar and vanilla extract, mixing until combined.
- Add pumpkin puree and mix well. Beat in eggs one at a time, ensuring each is incorporated.
- Mix in cinnamon, nutmeg, cloves, and flour until fully blended.
- Pour the batter over the crust in the springform pan.
- Bake for 55-65 minutes, until the center is set but slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
- Top with whipped cream if desired before serving.
Notes
- Ensure cream cheese is fully softened for a smoother batter.
- Use a water bath to prevent cracks in the cheesecake.
- Let the cheesecake chill fully for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg