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Close-up of the pumpkin cheesecake, showcasing its creamy texture and autumnal appeal.

Pumpkin Cheesecake

This deliciously creamy pumpkin cheesecake is a perfect autumn dessert, combining the delightful flavors of pumpkin and cheesecake with warming spices.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • 9-inch springform pan
  • Mixer
  • - Mixing bowls

Ingredients
  

Main Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter melted
  • 3/4 cup sugar
  • 3 (8 ounce) packages cream cheese softened
  • 1 1/2 cups canned pumpkin
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg

Instructions
 

  • Combine graham cracker crumbs and melted butter in a mixing bowl. Press mixture into a 9-inch springform pan and refrigerate.
  • Beat cream cheese in a mixer until smooth. Add sugar and continue mixing.
  • Add canned pumpkin, then eggs, vanilla, cinnamon, ginger, and nutmeg. Mix until smooth.
  • Pour filling over the crust in the springform pan. Spread evenly.
  • Bake at 350°F (175°C) for about 50 minutes. Cool and refrigerate for several hours.

Notes

Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.
Keyword Autumn, Dessert, Pumpkin Cheesecake