Pumpkin Cheesecake Delight: A Creamy Autumn Indulgence
A rich and creamy pumpkin cheesecake that is perfect for the autumn season, combining the flavors of pumpkin with a smooth, tangy cream cheese filling.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 4 large eggs
- 2 cups pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 16 ounces cream cheese, softened
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix graham cracker crumbs and melted butter until combined. Press into the bottom of a springform pan.
- In a large bowl, beat cream cheese and sugar until creamy and smooth. Add eggs one at a time, mixing well after each addition.
- Stir in pumpkin puree, vanilla, and spices until well combined. Pour the cheesecake mixture over the crust in the springform pan.
- Bake for about 60 minutes, or until the center is set. Let cool completely, then refrigerate for at least 4 hours before serving.
Notes
- Serve with whipped cream for extra indulgence.
- Store leftovers in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Keywords: Pumpkin Cheesecake