Pumpkin Cheesecake Recipe
Make Pumpkin Cheesecake Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Topping (optional)
Method
Crust Preparation
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and ground cinnamon. Mix until the crumbs are well coated with butter.
- 2
Form the crust
Press the crumb mixture into the bottom of a 9-inch springform pan, ensuring an even layer. Bake in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let cool.
Filling Preparation
- 3
Mix the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add 1 cup of granulated sugar and continue beating until well combined.
- 4
Add pumpkin and eggs
Add the pumpkin puree, large eggs (one at a time), vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt. Mix until all ingredients are fully incorporated and the filling is smooth.
- 5
Fill the crust
Pour the pumpkin cheesecake filling into the cooled crust, spreading it evenly.
Baking
- 6
Bake the cheesecake
Bake the cheesecake in the preheated oven at 350°F (175°C) for about 50-60 minutes, or until the center is set and the edges are slightly puffed. It may still have a slight jiggle in the middle.
- 7
Cool the cheesecake
Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for about 1 hour. Then, remove it from the oven and let it cool completely at room temperature.
Chilling
- 8
Chill the cheesecake
Cover the cooled cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set properly.
Serving
- 9
Serve the cheesecake
Once set, remove the cheesecake from the springform pan and slice. Optionally, top with whipped cream and a sprinkle of ground cinnamon before serving.
