Pumpkin Cheesecake
A creamy, dreamy pumpkin cheesecake that's easy to make and doesn't crack, perfect for fall desserts or Thanksgiving gatherings.
Ingredients
For the Crust
- 1 pack Graham crackers Alternatively, use ginger snaps for a different flavor.
- ⅓ cup Unsalted butter, melted
- 2 tablespoons Sugar
For the Filling
- 24 oz Full-fat cream cheese, softened Avoid low-fat for best texture and flavor.
- 1 cup Sugar
- 1 cup Canned pumpkin puree Use canned for smoother texture.
- 3 large Eggs Add one at a time.
- 1 teaspoon Ground cinnamon
- ½ teaspoon Ground ginger
- ½ teaspoon Ground nutmeg
- ¼ teaspoon Ground cloves
Instructions
Preparation
- Preheat oven to 325°F (163°C).
- Crush the graham crackers into fine crumbs.
- Mix crumbs with melted butter and sugar until it resembles damp sand.
- Press the mixture into a springform pan, slightly up the sides.
- Bake the crust for 10 minutes and let it cool.
- In a large bowl, beat the cream cheese until creamy.
- Add sugar and spices to the cream cheese and mix well.
- Add the pumpkin puree and mix until just combined.
- Add eggs one at a time, mixing gently after each addition.
- Pour the filling into the cooled crust.
Baking
- Bake in a moderate oven until center just jiggles, approximately 60 minutes.
- For best results, place a pan of hot water on the lowest rack.
- Leave the cheesecake in the turned-off oven for 1 hour for gradual cooling.
- Run a butter knife around the edge of the cheesecake once it's cool.
Notes
Make ahead at least a day before serving for best flavor. Leftover slices can be refrigerated for 3-4 days or frozen.