Pumpkin Cheesecake
This creamy Pumpkin Cheesecake is a delightful dessert perfect for autumn, combining pumpkin puree and warm spices for a cozy flavor experience.
Ingredients
Crust Ingredients
- 1.5 cups Graham cracker crumbs
- 0.5 cups Butter, melted
- 0.25 cups Sugar
Filling Ingredients
- 1 cups Pumpkin puree
- 2 packages Cream cheese, softened (8 ounces each) Make sure it's at room temperature.
- 1 cups Sugar Divided into two portions.
- 3 Eggs Add one at a time.
- 1 teaspoon Vanilla extract
- 1 teaspoon Pumpkin spice Essential for flavor.
- 0.5 teaspoon Salt
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and 1/4 cup of sugar until it resembles wet sand. Press firmly into the bottom of a springform pan.
- In another bowl, beat the softened cream cheese until smooth. Gradually add in the remaining sugar and mix well.
- Add the pumpkin puree and mix until well incorporated.
- Add the eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, pumpkin spice, and salt until smooth.
- Pour the filling over the prepared crust and spread evenly.
Baking
- Bake for 60-70 minutes until the edges are set but the center has a slight jiggle.
- Turn off the oven and let the cheesecake cool inside for an hour, then at room temperature before refrigerating.
- Chill in the refrigerator for at least 4 hours or overnight.
Serving
- Slice and serve chilled, optionally topped with whipped cream.
Notes
Let the cheesecake cool gradually to minimize cracks. Use room temperature cream cheese for better blending.