Description

This best-ever pumpkin cheesecake is rich, creamy, and spiced to perfection with a buttery graham cracker crust — the perfect fall dessert for Thanksgiving or any cozy gathering.

Ingredients

Units Scale

1 3/4 cups graham cracker crumbs
1/4 cup brown sugar
1/2 cup unsalted butter, melted
3 (8 oz) 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
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup all-purpose flour
Whipped cream (optional, for serving)

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Instructions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Press the mixture into the bottom of the pan. Bake for 10 minutes, then let cool.
In a large bowl, beat the cream cheese until smooth. Add the sugar and vanilla, and mix until combined.
Mix in the pumpkin puree, then add eggs one at a time, beating well after each addition.
Add cinnamon, nutmeg, cloves, salt, and flour. Mix until smooth and well incorporated.
Pour the filling over the cooled crust and smooth the top.
Bake for 60–70 minutes, or until the center is set and slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
Refrigerate for at least 4 hours or overnight before serving.
Top with whipped cream if desired.

Notes

Wrap the bottom of the pan in foil and bake in a water bath to help prevent cracks.
Let the cheesecake come to room temperature before refrigerating to avoid condensation.
Use pure pumpkin puree, not pumpkin pie filling.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 28g
Sodium: 280mg
Fat: 29g
Saturated Fat: 17g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 6g
Cholesterol: 120mg