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Pumpkin Cheesecake

Pumpkin Cheesecake

A rich and creamy pumpkin cheesecake with warm spices and a buttery graham cracker crust.Perfect for fall gatherings, holidays, or anytime you want a cozy homemade dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 Slice
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1½ cups graham cracker crumbs
  • ¼ cup melted butter
  • 2 tablespoons sugar
  • 24 oz cream cheese softened
  • 1 cup pumpkin puree
  • ¾ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ¼ teaspoon salt
  • ½ cup sour cream

Method
 

  1. Preheat oven to 325°F (163°C) and prepare a springform pan.
  2. Mix graham cracker crumbs, melted butter, and sugar, then press into the pan to form the crust.
  3. Beat cream cheese until smooth and creamy.
  4. Add pumpkin puree and sugar, mixing until well combined.
  5. Mix in eggs one at a time, then add vanilla and spices.
  6. Fold in sour cream until smooth.
  7. Pour filling over the crust and bake for 50–60 minutes.
  8. Cool completely and refrigerate for several hours before serving.

Notes

Store cheesecake in the refrigerator for up to 5 days.
• Chill for several hours before slicing for best texture.
• Add caramel or whipped cream for extra flavor.
• Use gingersnap cookies instead of graham crackers for a spiced crust.
• Freeze cheesecake for up to 2 months if wrapped tightly.