Pumpkin Cheesecake
Indulge in the decadence of autumn with this irresistible Pumpkin Cheesecake recipe—a smooth and creamy dessert that perfectly blends the richness of cheesecake with the comforting flavors of spiced pumpkin. Featuring a buttery graham cracker crust and a luscious filling made from cream cheese, canned pumpkin puree, and warm spices like cinnamon, nutmeg, and cloves, this dessert is a show-stopping centerpiece for fall gatherings or holiday feasts. The perfectly baked cheesecake boasts a velvety texture, complemented by subtle hints of vanilla and brown sugar, while its golden-orange hue adds seasonal charm. Easy to prepare with just 30 minutes of active time, this Pumpkin Cheesecake serves 12 and promises a luxurious bite in every slice. Ideal for pumpkin lovers and those craving a festive treat, this recipe is sure to transform any table into an autumn wonderland!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup brown sugar
- 0.5 cup granulated sugar
- 1 cup canned pumpkin puree
- 0.5 cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.25 teaspoon salt
- 4 large eggs
Instructions
Preheat your oven to 325°F (165°C).
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until well combined.
Press the crumb mixture into the bottom of a 9-inch springform pan to form an even crust. Bake the crust for 10 minutes then set aside to cool.
In a large mixing bowl, beat the cream cheese, 1 cup of brown sugar, and 1/2 cup of granulated sugar with an electric mixer on medium speed until smooth.
Add the pumpkin puree, sour cream, and vanilla extract to the cream cheese mixture and blend until fully incorporated.
Add the ground cinnamon, nutmeg, cloves, and salt. Mix until evenly distributed.
Beat in the eggs, one at a time, mixing just until incorporated after each addition.
Pour the cheesecake batter over the cooled crust in the springform pan.
Place the cheesecake in the preheated oven and bake for 75-90 minutes, or until the center is just set and the edges are slightly puffed.
Turn off the oven, leave the door ajar, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight.
Before serving, remove the cheesecake from the springform pan and slice as desired. Enjoy!
Nutrition Facts
Calories |
5410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 363.2 g | 466% | |
| Saturated Fat | 207.9 g | 1040% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1715 mg | 572% | |
| Sodium | 4323 mg | 188% | |
| Total Carbohydrate | 478.0 g | 174% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 351.5 g | ||
| Protein | 87.8 g | 176% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1267 mg | 97% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1962 mg | 42% | |
*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.
