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Best Pumpkin Cheesecake

Rich and creamy pumpkin cheesecake with warm spices, perfect for fall gatherings or cozy nights in.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter melted
  • 2 cups cream cheese softened
  • 1 cup sugar
  • 1 cup pure pumpkin puree
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine graham cracker crumbs and melted butter.
  3. Press the crumb mixture firmly into the bottom of the 9-inch springform pan.
  4. Bake the crust for 10 minutes, then remove and let cool.
  5. In a mixing bowl, beat the softened cream cheese until smooth and free of lumps.
  6. Add pumpkin puree and sugar to the cream cheese and mix until fully combined.
  7. Add the eggs one at a time, then stir in vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt until just blended.
  8. Pour the filling over the cooled crust and smooth the top with a spatula.
  9. Bake the cheesecake for 60 minutes, or until the center is set but still slightly jiggly.
  10. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually.
  11. Refrigerate the cheesecake for at least 4 hours or overnight before serving.

Notes

Allow the cheesecake to cool gradually to prevent cracking and chill for at least four hours before slicing. Top with whipped cream or caramel sauce if desired.