Description
A delightful dessert that combines the creamy richness of cheesecake with the warm, comforting flavors of pumpkin and spices, perfect for fall.
Ingredients
- Cream cheese: 16 oz (2 packages), softened
- Pumpkin puree: 1 cup (canned or homemade)
- Granulated sugar: 3/4 cup
- Eggs: 3 large
- Vanilla extract: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Ground ginger: 1/2 teaspoon
- Graham cracker crust: 1 (9-inch, store-bought or homemade)
- Whipped cream: for topping (optional)
Instructions
- Preheat your oven to 325°F (160°C). Prepare the graham cracker crust.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the pumpkin puree and granulated sugar, mixing until well combined.
- Add the eggs one at a time, mixing well after each addition. Then add vanilla extract, ground cinnamon, ground nutmeg, and ground ginger, mixing until just combined.
- Pour the filling into the prepared graham cracker crust and spread evenly. Bake for 50-60 minutes until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven for about 1 hour. Then cool to room temperature and refrigerate for at least 4 hours, preferably overnight.
- Top with whipped cream if desired, slice, and serve.
Notes
- Use softened cream cheese and room temperature eggs to avoid lumps.
- Do not overmix the batter to prevent cracks.
- Let the cheesecake cool gradually in the oven to avoid cracks.
- Refrigerate for at least 4 hours for the best flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: pumpkin cheesecake, fall dessert, spiced cheesecake, easy cheesecake recipe