Description
This classic Pumpkin Cheesecake combines a spiced graham cracker crust with a creamy, smooth pumpkin-flavored filling, perfect for fall gatherings or holiday desserts. The cheesecake is baked to perfection with warm spices like cinnamon, ginger, nutmeg, and optional cloves, delivering a comforting autumn flavor in every bite.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 2 tablespoons all-purpose flour
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, granulated sugar, and ground cinnamon. Add the melted butter and stir until the mixture resembles wet sand.
- Form the Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
- Bake the Crust: Bake the crust in the preheated oven for 8-10 minutes. Remove and let it cool completely while you prepare the filling.
- Make the Pumpkin Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and continue beating until well combined.
- Add Pumpkin and Spices: Mix in the canned pumpkin purée, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and ground cloves (if using). Beat until the mixture is smooth and homogenous.
- Add Eggs: Add the eggs one at a time, beating on low speed after each addition until fully incorporated.
- Incorporate Flour: Gently mix in the all-purpose flour until just combined, being careful not to overmix.
- Assemble the Cheesecake: Pour the pumpkin cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- Bake the Cheesecake: Place the springform pan on a baking sheet and bake in the oven for 50-60 minutes, or until the edges are set but the center still slightly jiggles when shaken.
- Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar. Let it cool this way for 1 hour to prevent cracking and ensure even cooling.
- Refrigerate: Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate it for at least 4 hours, preferably overnight, to set fully.
- Serve: Before serving, run a knife around the edges of the springform pan to loosen the cheesecake and carefully remove the sides. Slice the cheesecake and garnish with whipped cream or a sprinkle of cinnamon if desired.
Notes
- Use canned pumpkin purée, not pumpkin pie filling, to control sweetness and spice.
- Ensure cream cheese is softened for a smooth filling without lumps.
- Baking the crust before adding the filling helps keep it crisp and prevents sogginess.
- Allow the cheesecake to cool slowly in the oven to minimize cracks on the surface.
- Chilling the cheesecake overnight enhances flavor and texture.
- Optional spices like ground cloves add additional warmth but can be omitted if preferred.
- Run a knife around the edges after chilling to help release the cheesecake cleanly from the pan.
