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Pumpkin Cheesecake

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A creamy pumpkin cheesecake with warm spices and a buttery graham cracker crust, perfect for fall festivities.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup sugar
  • 1 cup pumpkin puree
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Mix the graham cracker crumbs with melted butter until combined.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan.
  4. Beat the cream cheese and sugar until smooth and creamy.
  5. Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and salt to the cream cheese mixture and mix until well combined.
  6. Pour the pumpkin mixture over the crust in the springform pan.
  7. Bake for 50-60 minutes, or until the center is set.
  8. Cool at room temperature then refrigerate for at least 4 hours before serving.

Notes

Serve with whipped cream or caramel sauce. Store in an airtight container for up to 5 days or freeze for up to 3 months.

Nutrition

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

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