Traditional Pumpkin Cheesecake

A rich and creamy pumpkin cheesecake that combines the classic taste of autumn spices with a smooth, velvety texture. Perfect for holiday gatherings, this dessert is a must-try for pumpkin lovers.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 12

Ingredients

1 1/2 cups graham cracker crumbs

1/4 cup melted butter

1 tablespoon granulated sugar

3 (8 ounce) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup pumpkin puree

1/2 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

Instructions

1. Preheat the oven to 325°F (165°C) and lightly grease a 9-inch springform pan.

2. Combine graham cracker crumbs, melted butter, and 1 tablespoon sugar in a bowl. Press mixture firmly into the bottom of the prepared pan to form the crust.

3. In a large mixing bowl, beat the cream cheese until smooth. Gradually add 1 cup of sugar and vanilla, mixing until well combined.

4. Add eggs, one at a time, beating well after each addition. Stir in pumpkin puree, cinnamon, nutmeg, ginger, and cloves until the mixture is smooth and evenly blended.

5. Pour the filling over the crust in the springform pan and smooth the top with a spatula.

6. Bake in the preheated oven for 50-60 minutes, or until the center is just set.

7. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.

8. Refrigerate for at least 4 hours or overnight before serving.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 5 days.

Reheating

To reheat, let the cheesecake slice sit at room temperature for about 20 minutes or warm slightly in a microwave for 10-15 seconds.

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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.