Description
Indulge in the rich, velvety delight of this creamy pumpkin cheesecake, where warm spices meet a luscious filling. Perfect for fall gatherings or cozy family dinners, this dessert is sure to become your new seasonal favorite. Topped with fluffy whipped cream and served from a beautiful springform pan, it’s a showstopper that invites smiles and happy chatter around the table.
Ingredients
Scale
- 16 oz cream cheese, softened
- 1 cup pumpkin puree (canned)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs, room temperature
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
- Combine graham cracker crumbs, melted butter, and sugar; press into the bottom of the pan.
- Beat cream cheese until smooth; gradually add granulated and brown sugars.
- Mix in pumpkin puree, eggs, vanilla, and spices until just combined.
- Pour the filling over the crust; bake for 50-60 minutes until edges are firm but center is slightly jiggly.
- Cool at room temperature for an hour; refrigerate for at least four hours before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 26g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg