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Pumpkin Cheesecake

A delightful blend of creamy cheesecake and cozy pumpkin flavors, perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 ½ cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • ½ cup melted butter
  • 24 oz cream cheese softened
  • 1 cup pumpkin puree
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp salt
  • 4 large eggs

Equipment

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

Method
 

  1. Preheat your oven to 350°F (175°C) and grease the springform pan.
  2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
  3. Press the crumb mixture firmly into the bottom of the prepared springform pan.
  4. Bake the crust for about 10 minutes until lightly golden.
  5. In a large bowl, beat the cream cheese until smooth.
  6. Mix in the pumpkin puree, brown sugar, vanilla extract, cinnamon, nutmeg, and salt.
  7. Add the eggs one at a time, mixing well after each addition.
  8. Pour the filling over the baked crust.
  9. Bake for 60 minutes or until the center is set but still slightly jiggly.

Notes

Chill the cheesecake overnight for the best texture and flavor.