Pumpkin cheesecake
Pumpkin cheesecake blends the creamy richness of classic cheesecake with the warm, spiced flavors of pumpkin, making it a perfect fall dessert. This easy recipe features a graham cracker crust and a silky pumpkin filling, topped with your favorite garnishes like whipped cream or caramel.
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ teaspoon ground cinnamon
- 1/3 cup melted butter
For the Filling
- 3 8-ounce packages cream cheese, softened
- 1 cup sugar
- 1 cup pumpkin puree
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves optional
- ¼ teaspoon salt
- 1 tablespoon cornstarch
- ½ cup sour cream optional
Instructions
- Preheat Oven: Preheat to 325°F (163°C). Grease a 9-inch springform pan and line with parchment paper.
- Prepare Crust: Mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press into pan and bake for 10 minutes. Cool.
- Make Filling: Beat cream cheese until smooth. Add sugar, then mix in pumpkin, eggs, vanilla, spices, and salt. Stir in sour cream (optional) and cornstarch.
- Assemble: Pour filling over crust and tap to remove air bubbles.
- Bake: Bake for 50–60 minutes. The center should jiggle slightly. Let cool in the oven for an hour.
- Chill: Refrigerate for at least 4 hours or overnight.
- Serve: Garnish with whipped cream, caramel sauce, or other toppings, and enjoy!