Description
A rich and creamy pumpkin cheesecake with warm fall spices and a buttery graham cracker crust, perfect for Thanksgiving or any holiday dessert table.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- Optional topping: whipped cream and caramel drizzle
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the pan to form crust.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth and creamy.
- Add pumpkin puree, eggs, vanilla, cinnamon, nutmeg, ginger, cloves, and salt. Mix until well combined.
- Pour filling over crust and smooth the top.
- Bake for 55-65 minutes, or until center is just set but slightly jiggly.
- Turn off oven, crack door, and let cheesecake cool inside for 1 hour to prevent cracking.
- Refrigerate at least 4 hours or overnight before serving.
- Top with whipped cream and caramel drizzle if desired.
Notes
- For extra creaminess, use room temperature cream cheese.
- Chill overnight for best texture.
- Can be made ahead and stored in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American