Description
Homemade pumpkin cheesecake is the ultimate fall dessert, combining a creamy, velvety filling with warm spices and a perfectly spiced graham cracker crust. This delightful cheesecake is sure to impress your friends and family at any gathering, from Thanksgiving dinners to cozy Halloween nights. With its rich flavors and stunning presentation, it’s a must-have treat that captures the essence of autumn.
Ingredients
Scale
- 1 cup pumpkin puree (100% pure)
- 16 oz cream cheese (softened)
- 1 cup granulated sugar
- 1/2 cup brown sugar (light or dark)
- 3 large eggs
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter (melted)
- 1/2 cup sour cream
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs and melted butter; press into the bottom of the pan.
- In a mixing bowl, beat softened cream cheese until smooth. Add granulated and brown sugars; mix until fluffy.
- Gradually add pumpkin puree and eggs, one at a time. Mix in spices and sour cream until smooth.
- Pour the filling over the crust, smoothing the top with a spatula.
- Bake for 65–75 minutes until set but slightly jiggly in the center. Cool completely before refrigerating for at least four hours or overnight.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg