Pumpkin Cheesecake Recipe
Indulge in this creamy and decadent pumpkin cheesecake recipe, perfect for fall gatherings or any time you crave a taste of autumn. It features a spiced pumpkin filling nestled on a buttery graham cracker crust.
Prep
: 10
Total
: 25 minutes
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 6 tablespoons melted butter
- 2 tablespoons granulated sugar
Pumpkin Cheesecake Filling
- 3 packages cream cheese, softened
- 0.75 cups granulated sugar
- 0.5 cups packed brown sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 0.25 teaspoon salt
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C).
- In a medium bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar. Press mixture evenly into the bottom of a 9-inch springform pan.
- Bake the crust for 8-10 minutes. Remove from oven and let cool slightly.
- In a large bowl, beat softened cream cheese until smooth. Gradually beat in granulated sugar and brown sugar until well combined.
- Stir in pumpkin puree, vanilla extract, pumpkin pie spice, and salt until just combined.
- Add eggs one at a time, beating on low speed after each addition until just incorporated. Be careful not to overmix.
- Pour the filling over the prepared crust.
- Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. This helps prevent cracking.
- Remove cheesecake from the oven and let it cool completely on a wire rack. Then, cover and refrigerate for at least 4 hours, or preferably overnight.
- To serve, carefully run a knife around the edge of the pan before releasing the springform sides. Slice and enjoy!
Notes
For an extra touch, serve with whipped cream or a drizzle of caramel sauce. Ensure cream cheese and eggs are at room temperature for the smoothest filling.