Pumpkin Cheesecake Recipe
Indulge in our creamy pumpkin cheesecake, a delightful blend of spiced pumpkin and rich cream cheese, set atop a buttery graham cracker crust and finished with a dollop of whipped cream.
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Ingredients
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Filling
Method
Instructions
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are fully coated with butter.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and let cool.
- 3
Make the Filling
In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined and smooth.
- 4
Combine and Bake
Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake for 50-60 minutes, or until the center is set and a toothpick inserted comes out clean.
- 5
Cool and Serve
Allow the cheesecake to cool at room temperature for about an hour, then refrigerate for at least 4 hours or overnight. Before serving, remove the sides of the springform pan. Slice and enjoy!
