Description
This Easy Pumpkin Cheesecake combines the cozy, spiced flavor of pumpkin pie with the rich, creamy luxury of cheesecake. It’s smooth, decadent, and surprisingly simple to make, delivering maximum wow factor with minimal effort.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
6 tablespoons unsalted butter, melted
For the Filling:
2 (8 ounce) blocks full-fat cream cheese, softened
1 cup granulated sugar
1 (15 ounce) can pure pumpkin puree (not pumpkin pie filling)
3 large eggs
1 teaspoon vanilla extract
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
Instructions
1. Prep the Oven and Pan: Preheat oven to 325°F. Wrap the outside bottom of a 9-inch springform pan in aluminum foil.
2. Make the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press firmly into bottom of pan. Bake 10 minutes and cool slightly.
3. Whip the Filling: Beat cream cheese and sugar until smooth. Add pumpkin, eggs, vanilla, and spices; mix until just combined.
4. Bake to Perfection: Pour filling over crust and smooth top. Bake 50-60 minutes until edges are set and center slightly jiggles.
5. The Crucial Cool Down: Turn off oven, crack door open, let cheesecake cool inside for 1 hour. Cool completely on counter, then refrigerate at least 4 hours or overnight.
Notes
Use full-fat cream cheese and pumpkin puree for best texture.
Do not overmix after adding eggs to prevent cracks.
Avoid pumpkin pie filling; it changes flavor and sweetness.
Slow cool in oven to prevent cracking.
Optional: swap crust with gingersnaps or Biscoff, add bourbon, top with whipped cream, caramel, or toasted pecans.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert, Holiday
- Method: Baking, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28 g
- Sodium: 230 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 115 mg