Holiday Pumpkin Cheesecake Recipe

Preheat the Oven

Preheat the oven to 350°F (175°C).

Combine Ingredients

In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.

Form the Crust

Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer.

Bake the Crust

Bake the crust in the preheated oven for 10 minutes, then remove and let cool slightly.

Mix Cream Cheese

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth.

Add Sugar and Pumpkin

Gradually add the granulated sugar and pumpkin puree, mixing until well incorporated.

Incorporate Eggs

Add the eggs one at a time, mixing on low speed after each addition until just combined.

Add Flavorings

Mix in the vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt until smooth.

Pour Filling

Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top.

Bake the Cheesecake

Bake in the oven for about 60 minutes, or until the center is set and a toothpick inserted comes out clean.

Cool Down

Turn off the oven and leave the cheesecake inside for 1 hour. Then, remove it and let it cool to room temperature before refrigerating for at least 4 hours or overnight.

Whip Cream

In a mixing bowl, combine the heavy whipping cream, powdered sugar, and ground cinnamon. Beat with an electric mixer until soft peaks form.

Top the Cheesecake

Spread or pipe the whipped cream over the chilled cheesecake before serving.