Description
A seasonal delight that combines rich creaminess with warm spices. Perfect for fall gatherings.
Ingredients
Scale
- For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- For the filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- A pinch of salt
- Optional toppings:
- Whipped cream
- Crushed graham crackers
- Spiced pecans or walnuts
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan.
- Combine the graham cracker crumbs, melted butter, sugar, and salt in a mixing bowl.
- Press the mixture into the bottom of the springform pan and bake for about 10 minutes until golden.
- Cream the softened cream cheese and granulated sugar until smooth and fluffy.
- Add the pumpkin puree, eggs, and vanilla extract to the mixture, and mix on low speed until combined.
- Incorporate the spices: cinnamon, nutmeg, ginger, allspice, and a pinch of salt.
- Pour the pumpkin filling onto the cooled crust and spread evenly.
- Bake the cheesecake for 55 to 60 minutes, or until the edges are set.
- Cool the cheesecake gradually in the oven for about an hour.
- Refrigerate for at least 4 hours or overnight for the best flavor.
Notes
Allowing the cheesecake to cool gradually helps prevent cracks. For healthier options, consider using low-fat cream cheese or natural sweeteners.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg