Graham Crust Pumpkin Cheesecake
A graham cracker crust filled with spiced pumpkin cream cheese filling, baked in a gentle oven and chilled until firm.
Equipment
- Nine inch springform pan
- Electric mixer
- Foil
- Large baking pan for water
Ingredients
Main Ingredients
- 1 cup graham cracker crumbs plus 1/2 cup more
- ⅓ cup unsalted butter melted
- 2 tbsp granulated sugar for the crust
- 24 oz full fat cream cheese softened
- 1 cup granulated sugar for the filling
- 1 cup canned pumpkin puree not pie filling
- 3 large eggs
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
Instructions
Cooking
- Heat. Heat the oven to 325 degrees F.
- Crust. Press the crumb mixture into a springform pan and bake ten minutes.
- Filling. Beat the cream cheese with sugar and spices, then add the pumpkin and eggs.
- Bake. Bake with a pan of hot water for about sixty minutes until the center just jiggles.
- Cool. Cool one hour in the turned off oven.
- Chill. Chill at least four hours.
Notes
Substitutions: Crushed ginger snaps replace graham crackers.
Tips: Use a water bath and cool the cake slowly in the oven.
Storage: Refrigerate for three to four days or freeze for up to two months.
Nutrition is calculated for one slice.