Description
A creamy, spiced pumpkin cheesecake with a graham cracker crust, perfect for autumn gatherings.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan.
- In a large bowl, beat cream cheese, granulated sugar, and brown sugar until smooth. Mix in pumpkin puree.
- Add eggs one at a time, then mix in vanilla, cinnamon, ginger, nutmeg, and cloves until well combined.
- Pour filling over crust. Bake for 55-60 minutes until center is set. Cool completely, then refrigerate for at least 4 hours before serving.
Notes
You can customize the seasonings to taste.