Ingredients
Scale
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Topping (Optional):
- Whipped cream
- Caramel sauce
- Ground cinnamon
Instructions
- Preheat the Oven:
- Preheat your oven to 325°F (163°C).
- Prepare the Crust:
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8 minutes. Remove from the oven and set aside.
- Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and continue to beat until well combined.
- Add the pumpkin puree, eggs, vanilla extract, cinnamon, ginger, nutmeg, and salt. Beat until the mixture is smooth and fully combined.
- Pour the cheesecake filling over the pre-baked crust, smoothing the top with a spatula.
- Bake:
- Bake in the preheated oven for 55-60 minutes, or until the center is set and the edges are slightly puffed. The center may still have a slight jiggle; it will firm up as it cools.
- Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
- Chill:
- After the cheesecake has cooled, refrigerate for at least 4 hours, or overnight, to allow it to set completely.
- Serve:
- Remove the cheesecake from the springform pan. Top with whipped cream, caramel sauce, and a sprinkle of ground cinnamon, if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes for baking
Nutrition
- Serving Size: 12 servings
- Calories: 350 kcal
- Fat: 24g
- Carbohydrates: 30g
- Protein: 6g