Pumpkin Cheesecake

A rich and creamy pumpkin cheesecake that merges the traditional flavors of autumn with velvety smooth cream cheese, perfect for festive gatherings or as a comforting dessert year-round.

Prep time: 20 minutes
Cook time: 1 hour 10 minutes
Serves: 10

Ingredients

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup unsalted butter, melted

24 oz cream cheese, softened

1 cup pumpkin puree

3/4 cup granulated sugar

1/2 cup brown sugar

1/4 cup sour cream

1 tsp vanilla extract

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/4 tsp cloves

4 large eggs

Instructions

1. Preheat oven to 350°F.

2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan.

3. Bake crust for 10 minutes. Remove from oven and let cool.

4. In a large bowl, beat cream cheese until smooth. Add pumpkin puree, granulated sugar, brown sugar, sour cream, and vanilla extract. Mix until well combined.

5. Add cinnamon, nutmeg, ginger, and cloves. Mix until spices are incorporated.

6. Add eggs, one at a time, beating on low speed just until combined after each addition.

7. Pour cheesecake filling over the cooled crust.

8. Bake in preheated oven for 60-70 minutes, or until center is set and slightly jiggles.

9. Turn off the oven and let cheesecake cool in the oven with door ajar for 1 hour.

10. Remove from oven and refrigerate for at least 4 hours or overnight before serving.

Storage

Refrigerate the cheesecake for up to 5 days or freeze for up to 2 months.

Reheating

To reheat, let the cheesecake thaw in the refrigerator overnight if frozen.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.