Description
A delightful dessert combining creamy cheesecake with warm pumpkin pie flavors, perfect for fall gatherings.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 cup pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- Whipped cream (optional)
- Ground cinnamon (optional)
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, melted butter, and sugar together. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.
- In a large bowl, beat the softened cream cheese and sugar until smooth. Add in the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Beat everything until well combined.
- Pour the cheesecake batter into the cooled crust. Bake for 55-60 minutes, or until the center is almost set. Turn off the oven and leave the cheesecake inside, with the door slightly open for 1 hour.
- Refrigerate the cheesecake for at least 4 hours, or overnight if you can wait. Before serving, you can top it with whipped cream and a sprinkle of cinnamon if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. Let it cool completely before refrigerating.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: pumpkin pie, cheesecake, fall dessert, holiday dessert, easy cheesecake