Pumpkin Cheesecake Recipe
Pumpkin cheesecake is a warm, rich and creamy dessert. It blends sweet pumpkin flavor with smooth cheesecake texture.
Ingredients
For the Crust:
- Graham cracker crumbs — 1 ½ cups
- Melted butter — 6 tablespoons
- Sugar — 2 tablespoons optional but adds sweetness
For the Cheesecake Filling:
- Cream cheese softened — 24 oz (3 packages, 8 oz each)
- Sugar — 1 cup
- Pumpkin puree — 1 cup
- Eggs — 3 large
- Vanilla extract — 1 teaspoon
- Cinnamon — 1 teaspoon
- Nutmeg — ½ teaspoon
- Ginger — ½ teaspoon
- Salt — ¼ teaspoon optional
Instructions
Prepare the Crust
- Mix graham cracker crumbs with melted butter. Press the crust firmly into your springform pan bottom.
Beat the Cream Cheese
- Place cream cheese in a bowl. Beat it until very smooth and creamy with no lumps.
Add Sugar and Pumpkin
- Add sugar and pumpkin puree to the bowl. Mix until everything becomes soft, smooth, and fully combined.
Mix in Eggs and Spices
- Add eggs, cinnamon, nutmeg, ginger and vanilla. Stir gently until the batter looks rich and even.
Pour Batter Over Crust
- Carefully pour the cheesecake batter on the crust. Spread the top lightly with a spatula.
Bake Until Set
- Bake the cheesecake in a warm oven. Remove when the center is slightly jiggly but edges are firm.
Cool Before Serving
- Let the cheesecake cool on a rack. Chill in the fridge for hours until firm and perfect.
Notes
- Use room temperature cream cheese for a smooth mix.
- Do not overmix the batter to avoid cracks.
- Wrap the pan bottom with foil if you use a water bath.
- Chill the cheesecake overnight for best texture.
- Add whipped cream on top for a soft and sweet finish.