Impossibly Easy Pumpkin Cheesecake
Indulge in the rich, creamy goodness of this Impossibly Easy Pumpkin Cheesecake—a perfect fusion of classic autumn flavors and effortless preparation. Made with silky cream cheese, velvety canned pumpkin puree, and a warm blend of cinnamon, ginger, and nutmeg, this dessert delivers all the comforting spices of fall wrapped in a luscious, melt-in-your-mouth cheesecake. The batter, poured into a buttery graham cracker crust, bakes to perfection with minimal effort, while the optional whipped cream topping adds a light, airy finish. With just 15 minutes of prep time and the simplicity of a no-fuss, crack-free baking method, this pumpkin cheesecake is ideal for holiday gatherings or any cozy evening craving. Whether you're a cheesecake connoisseur or just looking to try something new this season, this recipe guarantees crowd-pleasing results with every creamy bite!
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Recipe Information
Ingredients
- 16 oz Cream cheese, softened
- 1 cup Canned pumpkin puree
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 1 tsp Ground cinnamon
- 0.5 tsp Ground ginger
- 0.25 tsp Ground nutmeg
- 0.25 tsp Salt
- 3 Large eggs
- 1 Graham cracker crust (9-inch, pre-made or homemade)
- Whipped cream (optional, for serving)
Instructions
Preheat your oven to 325°F (163°C).
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the canned pumpkin puree, granulated sugar, brown sugar, ground cinnamon, ground ginger, ground nutmeg, and salt to the cream cheese. Mix until fully combined and smooth.
Beat in the eggs, one at a time, mixing well after each addition. Be careful not to overmix.
Pour the cheesecake batter into the pre-made graham cracker crust, smoothing the top with a spatula.
Place the cheesecake on the middle rack of the preheated oven. If desired, place a baking dish filled with water on the lower rack to prevent cracks in the cheesecake.
Bake for 80-90 minutes, or until the edges are set and the center is slightly jiggly. The top may puff up but will settle as it cools.
Remove the cheesecake from the oven and let it cool to room temperature for about 1 hour.
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to fully set.
Slice and serve the cheesecake chilled, topped with whipped cream if desired.
Nutrition Facts
Calories |
3977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.0 g | 303% | |
| Saturated Fat | 125.6 g | 628% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1081 mg | 360% | |
| Sodium | 2926 mg | 127% | |
| Total Carbohydrate | 431.2 g | 157% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 293.7 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 731 mg | 56% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1394 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
