Description
A rich, velvety pumpkin cheesecake with a buttery graham cracker crust, perfect for fall gatherings and holiday dinners.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ½ cup brown sugar
- 3 large eggs, room temperature
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Pinch of salt
- Whipped cream (optional)
- Caramel drizzle (optional)
- Chopped pecans (optional)
Instructions
- Preheat your oven to 325°F (165°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool while you make the filling.
- In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy (about 2 minutes). Add the pumpkin puree, granulated sugar, and brown sugar, and mix until well combined.
- Add the eggs one at a time, beating on low speed after each addition. Mix in the heavy cream, vanilla extract, cinnamon, nutmeg, cloves, and salt. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
- Pour the filling over the cooled crust. Smooth the top with a spatula.
- Wrap the outside of the springform pan in aluminum foil to prevent leaks. Place the pan in a larger oven-safe dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan.
- Bake the cheesecake at 325°F (165°C) for 60-70 minutes. The edges should be set, but the center will still jiggle slightly.
- Turn off the oven and crack the door slightly to let the cheesecake cool gradually for 1 hour. Then remove it from the water bath, unwrap the foil, and transfer it to a cooling rack. Chill in the refrigerator for at least 4 hours or overnight.
- Top with whipped cream, caramel drizzle, or chopped pecans before serving. Slice with a clean, sharp knife for neat pieces.
Notes
Use full-fat cream cheese for the best texture, and let it soften at room temperature for easier mixing. Double-check your pumpkin puree to ensure it’s unsweetened and unspiced. To avoid cracks, don’t overmix the batter and resist the urge to open the oven door while baking.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Fat: 20
- Carbohydrates: 30
- Protein: 5
Keywords: Pumpkin Cheesecake, Fall Dessert, Thanksgiving Recipe, Creamy Cheesecake, Autumn Baking