Pumpkin Cheesecake Recipe
This Pumpkin Cheesecake Recipe is creamy, rich, and perfectly spiced. It combines a buttery crust with a smooth pumpkin filling, making it ideal for fall and holiday desserts.
Equipment
- Spring form pan
- Mixing Bowls
- Hand or stand mixer
- Spatula
Ingredients
For the Crust
• 1 ½ cups graham cracker crumbs
• 6 tablespoons melted butter
• 2 tablespoons granulated sugar
• ½ teaspoon ground cinnamon
For the Filling
• 16 ounces cream cheese, softened
• 1 cup pumpkin puree
• ¾ cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 ½ teaspoons pumpkin spice
Optional Toppings
• Whipped cream, for serving
• Caramel sauce, for drizzling
• Chopped nuts, such as pecans or walnuts
Instructions
1. Prepare and bake the crust until set.
2. Beat cream cheese until smooth.
3. Add sugar, pumpkin, spices, and vanilla.
4. Add eggs gently and mix until combined.
5. Add the filling over the crust, then level the top evenly.
6. Bake until the edges are set, and the center jiggles slightly.
7. Cool slowly, then refrigerate.
8. Serve chilled with desired toppings.
Notes
- Use full-fat cream cheese for the best texture.
- Always soften cream cheese before mixing.
- Avoid overmixing the batter.
- Chill overnight for the best flavor.
- Use a springform pan for easy removal.
- Clean the knife between slices.
- Add toppings just before serving.
- Store leftovers refrigerated.