Pumpkin Cheesecake Recipe
Delicious pumpkin cheesecake, perfect for the holidays.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Method
Preparation
- 1
Prepare the Crust
Preheat the oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- 2
Make the Filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar, mixing until well combined. Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth and creamy.
- 3
Combine and Bake
Pour the pumpkin filling over the cooled crust. Bake for 60-70 minutes, or until the center is set and slightly jiggles. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- 4
Chill and Serve
Refrigerate the cheesecake for at least 4 hours, preferably overnight. Once chilled, remove from the springform pan, slice, and serve.
