Description
A velvety pumpkin cheesecake that captures the essence of fall with rich flavors and a creamy texture.
Ingredients
Scale
- 1 ½ cups graham crackers, crushed
- 1/3 cup butter, melted
- ½ cup granulated sugar
- 24 oz cream cheese, softened
- 1 cup pumpkin puree
- ½ cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
Instructions
- Preheat your oven to 325°F (160°C).
- Combine crushed graham crackers, melted butter, and sugar in a bowl. Press this mixture into the bottom of a springform pan.
- Beat the softened cream cheese with an electric mixer until smooth.
- Add sugar, sour cream, and pumpkin puree, blending until smooth.
- Mix in the eggs one at a time, just until combined.
- Pour the cheesecake batter over the crust and smooth the top.
- Bake for about 60 minutes, or until the center is set with a slight jiggle.
- Let it cool for an hour before refrigerating.
Notes
Serve with whipped cream and a sprinkle of cinnamon for an extra treat. Store leftovers in an airtight container for up to five days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
Keywords: pumpkin cheesecake, fall dessert, Thanksgiving dessert