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PUMPKIN CHEESECAKE: Discover How to Make Fall’s Favorite!

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A delicious and creamy pumpkin cheesecake that captures the flavors of fall, perfect for any occasion.

Ingredients

Scale
  • 1 and 1/2 cups graham cracker crumbs
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup canned pumpkin puree
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 cup sour cream

Instructions

  1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or cooking spray.
  2. In a medium bowl, combine graham cracker crumbs, 1/2 cup sugar, and melted butter. Mix until well-coated and press into the bottom of the springform pan.
  3. In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth. Gradually add 1 cup sugar and mix until combined.
  4. Add pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat on low speed until just combined.
  5. Gently fold in sour cream with a spatula until evenly incorporated.
  6. Pour the pumpkin cheesecake filling over the crust and smooth the top with a spatula.
  7. Bake for 55 to 65 minutes, until edges are set and center has a slight jiggle.
  8. Turn off the oven and crack the door open, letting the cheesecake cool for about an hour.
  9. Refrigerate for at least 4 hours or overnight before serving.
  10. Run a knife around the edges before releasing the springform, slice, and serve with whipped cream if desired.

Notes

  • For best results, use room temperature cream cheese.
  • Allow the cheesecake to cool slowly to prevent cracks.
  • Top with whipped cream or caramel sauce for extra flavor.

Nutrition

Keywords: Pumpkin Cheesecake, Fall Dessert, Cheesecake Recipe

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