Description
A creamy and 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
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 (15 oz) can pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 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 bottom of 9-inch springform pan.
- Beat cream cheese, 1 cup granulated sugar, and brown sugar until smooth. Add pumpkin, eggs, vanilla, and spices; mix well.
- Pour filling over crust. Bake for 55-60 minutes until center is almost set. Cool completely, then refrigerate for at least 4 hours before serving.
Notes
You can customize the seasonings to taste.