Pumpkin Spice Cheesecake
This Pumpkin Spice Cheesecake is the perfect fall dessert, featuring a buttery graham cracker crust and a rich, creamy filling made with real pumpkin puree and warm spices. The blend of cinnamon, nutmeg, ginger, and cloves adds a cozy touch, making it an irresistible treat for pumpkin lovers. Topped with whipped cream or a drizzle of caramel, this cheesecake is a decadent way to embrace the flavors of the season.
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter melted
- 3 8-ounce packages cream cheese, softened
- 1 cup sugar
- 1 cup pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Instructions
- Preheat the oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan and bake for 10 minutes, then let it cool.
- In a large bowl, beat the softened cream cheese and sugar until smooth. Add pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Mix until well combined and creamy.
- Pour the pumpkin filling over the cooled crust and 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 about 1 hour.
- Refrigerate for at least 4 hours, preferably overnight, to fully set.
- Slice and enjoy with whipped cream, a sprinkle of cinnamon, or a drizzle of caramel.
Notes
Try using gingersnap cookies instead of graham crackers for extra spice. To prevent cracks, bake the cheesecake in a water bath or place a pan of hot water in the oven. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.