Pumpkin Cheesecake Recipe
Pumpkin cheesecake is a delightful fusion of two beloved desserts, offering a creamy texture with a hint of autumnal spice.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Measuring cups and spoons
Ingredients
- 1 ½ cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
Instructions
- Preheat your oven to 350°F (175°C) and grease the bottom of the springform pan.
- In a mixing bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture firmly onto the bottom of the prepared pan.
- In another mixing bowl, beat cream cheese, 1 cup granulated sugar, and vanilla extract until smooth.
- Add eggs one at a time, beating well after each addition.
- Stir in pumpkin puree, cinnamon, nutmeg, and cloves until evenly incorporated.
- Pour the mixture over the crust in the pan and smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until the center is almost set.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight before serving.