Description
This delicious Pumpkin Pie Cheesecake combines the creamy richness of classic cheesecake with the warm, aromatic spices of fall pumpkin pie. It features a buttery graham cracker crust and a smooth pumpkin-spiced filling, perfect for cozy autumn gatherings and holiday celebrations.
Ingredients
Scale
Crust
- 1 ¾ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Filling
- 2 cups cream cheese, softened
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and filling.
- Prepare the crust mixture: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated and the texture resembles wet sand.
- Form and bake the crust: Press the crust mixture firmly into the bottom of a springform pan to create an even layer. Bake for 10 minutes until lightly golden, then remove and let it cool completely.
- Beat the cream cheese: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy, about 2 to 3 minutes. This ensures a fluffy and smooth cheesecake texture.
- Combine pumpkin and sugar: Gradually add the pumpkin puree and granulated sugar to the cream cheese. Mix thoroughly until well combined, scraping down the sides of the bowl to incorporate all ingredients evenly.
- Add eggs and spices: Add the eggs one at a time, mixing well after each addition to maintain an even texture. Then incorporate the vanilla extract, ground cinnamon, nutmeg, ginger, and salt. Continue mixing until the batter is completely smooth.
- Assemble the cheesecake: Pour the filling over the cooled crust in the springform pan. Use a spatula to spread the mixture evenly across the surface.
- Bake the cheesecake: Place the pan in the preheated oven and bake for 50 to 60 minutes. The edges should be set, while the center will have a slight jiggle when gently shaken.
- Cool in the oven: After baking, turn off the oven and crack the door open. Allow the cheesecake to cool inside the oven for about one hour. This slow cooling helps prevent cracks.
- Chill before serving: Transfer the cheesecake to the refrigerator and chill for at least 4 hours, ideally overnight, to allow flavors to develop and the texture to firm up perfectly before slicing and serving.
Notes
- Ensure the cream cheese is softened to room temperature to avoid lumps in the batter.
- Use fresh pumpkin puree for best flavor, or canned pumpkin puree labeled 100% pumpkin.
- Do not overbake to retain a creamy texture; a slight jiggle in the center is ideal.
- Chilling overnight improves texture and flavor melding for best results.
- Use a springform pan for easy removal and a clean presentation.
- You can add a dollop of whipped cream or a sprinkle of cinnamon on top before serving for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin Pie Cheesecake, Fall Dessert, Pumpkin Spice, Cheesecake Recipe, Autumn Treat
