Description
A creamy and spiced pumpkin cheesecake with a buttery graham cracker crust, perfect for cozy autumn gatherings.
Ingredients
Scale
- 1 ¾ cups graham cracker crumbs (or gingersnaps for extra spice)
- 5 tablespoons granulated sugar
- 6 tablespoons unsalted butter (melted)
- 32 ounces cream cheese (at room temperature)
- 1 ¼ cups granulated sugar
- 2 teaspoons vanilla extract
- 1 cup pure pumpkin (preferably Libby’s brand)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 4 large eggs (at room temperature)
- Optional toppings: whipped cream, caramel drizzle, or pecans
Instructions
- Preheat your oven to 350°F and place an oven rack in the center.
- In a medium bowl, mix graham cracker crumbs, 5 tablespoons of sugar, and melted butter until well combined, resembling damp sand.
- Firmly press the crust mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 7 minutes, then set aside.
- Lower the oven temperature to 325°F.
- Using a stand mixer or large bowl, beat the cream cheese on medium speed until creamy, about 30 seconds. Scrape down the sides and mix in 1 ¼ cups sugar until smooth.
- Add in vanilla, pumpkin, pumpkin pie spice, and cinnamon. Mix until completely combined.
- In a separate bowl, beat the eggs with a fork until well combined. With the mixer on low, slowly add the eggs to the cream cheese mixture, stopping as soon as they are incorporated.
- Tap the bowl on the counter for 30-45 seconds to release air bubbles, then pour the filling into the crust.
- Bake for 40 minutes at 325°F, then reduce the temperature to 250°F and bake for an additional 45 minutes.
- Turn off the oven and leave the cheesecake inside for 30 minutes without opening the door. Cool for an additional hour before removing from the oven.
- Allow it to reach room temperature for 3-4 hours, then cover and refrigerate for at least 6 hours or overnight.
- Serve chilled, slicing with a hot, wet knife for clean edges.
Notes
Avoid overmixing once the eggs are added to prevent cracks in the cheesecake. Letting your cheesecake cool gradually in the oven helps reduce the chance of cracks.
- Prep Time: 30
- Cook Time: 85
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg