Pumpkin Cheesecake Recipe
Made from scratch since 2002! Cinnamon graham cracker crust served with whipped cream and caramel drizzle.
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Ingredients
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Toppings
Method
Instructions
- 1
Prepare the crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until set. Remove from the oven and let cool.
- 2
Make the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sugar and mix until combined. Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and ginger. Beat until smooth and well combined.
- 3
Combine and bake
Pour the filling into the cooled crust and smooth the top. Bake in the preheated oven for 50-60 minutes or until the center is set and the edges are lightly browned. Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
- 4
Serve
Once chilled, remove the cheesecake from the springform pan. Top with whipped cream and drizzle with caramel sauce before serving.
