Description
A rich and smooth pumpkin cheesecake with a creamy texture and a hint of spice.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 4 (8 oz) packages cream cheese, softened
- 1 cup pumpkin puree
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, melted butter, and 1/4 cup of sugar. Press mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add remaining sugar and spices, mixing until well combined.
- Add pumpkin puree, eggs, and vanilla extract. Mix until smooth and fully incorporated.
- Fold in sour cream until combined.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake for 60-70 minutes or until the center is set and slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an hour to cool gradually.
- Refrigerate for at least 4 hours before serving.
Notes
- For a flavored crust, add 1/4 cup of finely chopped nuts.
- Top with whipped cream or caramel sauce for added aesthetic.
- Consider adding a pinch of salt to enhance flavors.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: creamy pumpkin cheesecake recipe, pumpkin cheesecake, dessert recipe, fall dessert