Pumpkin Cheesecake Recipe
Indulge in our velvety Pumpkin Cheesecake, a luscious blend of creamy cheesecake and spiced pumpkin, all nestled on a buttery graham cracker crust. Topped with a dollop of whipped cream and a sprinkle of cinnamon, this seasonal favorite is perfect for cozy gatherings and will leave your taste buds dancing with delight.
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Ingredients
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Filling
Method
Instructions
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan.
- 2
Bake the Crust
Bake the crust in the preheated oven for about 10 minutes or until lightly golden. Remove from oven and let it cool while you prepare the filling.
- 3
Make the Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and ginger. Mix until well combined.
- 4
Add Eggs and Cream
Add the eggs one at a time, mixing well after each addition. Finally, add the heavy cream and mix until smooth.
- 5
Bake the Cheesecake
Pour the filling into the cooled crust. Bake for 50-60 minutes or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
- 6
Chill and Serve
Refrigerate the cheesecake for at least 4 hours, preferably overnight. When ready to serve, carefully remove the sides of the springform pan. Slice and enjoy!