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Pumpkin Cheesecake Recipe

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This Pumpkin Cheesecake recipe combines the smooth texture of classic cheesecake with the warm spices of pumpkin pie. A buttery graham cracker crust holds the rich, spiced pumpkin filling, making it the perfect fall dessert for any occasion. Serve it at Thanksgiving, or whenever you're craving a creamy autumn treat.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 2 (8 oz) packages cream cheese, softened
  • 1 cup canned pumpkin puree
  • ¾ cup sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • Whipped cream (optional for topping)

Instructions

  • Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
  • In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the springform pan to form a crust. Set aside.
  • In a large bowl, beat the softened cream cheese and sugar until smooth.
  • Add pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Beat until well combined and creamy.
  • Pour the cheesecake mixture over the prepared crust and smooth the top.
  • Bake for 55-65 minutes, or until the center is slightly set but still jiggles. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
  • Remove from the oven and refrigerate for at least 4 hours, or overnight.
  • Serve chilled with whipped cream on top, if desired.

Notes

  • For the best texture, make sure the cream cheese is fully softened before mixing.
  • Let the cheesecake cool gradually in the oven to avoid cracks.
  • Store in the fridge for up to 5 days or freeze for longer storage.

Nutrition

Find it online: https://cookingwithsandra.com/pumpkin-cheesecake-recipe/