Pumpkin Cheesecake
A creamy, spiced pumpkin cheesecake with a buttery graham cracker crust, perfect for fall gatherings.
Ingredients
- Graham crackers 1 ½ cups crumbs
- Unsalted butter 5 tbsp, melted
- Granulated sugar 1 cup + 2 tbsp for crust
- Cream cheese 24 oz
- Pumpkin puree 1 cup
- Eggs 3 large
- Heavy cream ½ cup
- Vanilla extract 2 tsp
- Spices 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, ¼ tsp allspice
Instructions
- Preheat oven to 325°F; wrap 8- or 9-inch springform pan in foil.
- Mix graham cracker crumbs, butter, and 2 tbsp sugar; press into pan and bake 8-10 minutes.
- Beat cream cheese and sugar; add pumpkin, spices, vanilla, eggs, and cream; mix until smooth.
- Pour filling over crust; bake in a water bath for 60-70 minutes until edges are set.
- Cool in oven 1 hour, then at room temperature 2 hours; chill 4+ hours.
- Slice and serve with optional whipped cream or caramel.
Equipment
- 8- or 9-inch springform pan
- Food processor or zip-top bag
- Mixing bowls
- Hand or stand mixer
- Roasting pan (for water bath)
- Aluminum foil
- Spatula
- Measuring cups and spoons
- Wire rack
- Knife