Rich Pumpkin Cheesecake
Indulge in the rich, velvety decadence of this Pumpkin Cheesecake, a stunning dessert perfect for autumn celebrations or any time you're craving something special. This recipe features a buttery graham cracker crust that provides the ideal crispy contrast to the creamy, spiced pumpkin cheesecake filling. Made with real pumpkin puree, cream cheese, and fragrant fall spices like cinnamon, nutmeg, and ginger, every bite delivers a comforting blend of warm flavors. Slow baking and gradual cooling ensure a silky texture without cracks, while a final chill in the refrigerator sets it to perfection. Serve it plain or with a dollop of whipped cream for a show-stopping dessert that’s both festive and unforgettable. With just 30 minutes of prep time, this luxurious cheesecake is an impressive yet approachable treat for any occasion.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 6 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 3 tablespoons all-purpose flour
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 4 large eggs
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs, 6 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
Add 1 cup of granulated sugar, brown sugar, and pumpkin puree to the cream cheese. Beat until fully combined and smooth.
Mix in the sour cream and vanilla extract, then add the flour, cinnamon, nutmeg, and ginger. Beat until well incorporated.
Add the eggs one at a time, beating on low speed after each addition just until combined. Do not overmix.
Pour the batter over the cooled crust in the springform pan, spreading it out evenly.
Bake the cheesecake in the preheated oven for 70-80 minutes, or until the edges are set and the center jiggles just slightly when shaken.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside the oven for 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate it for at least 4 hours or overnight before serving.
Gently run a knife around the edge of the springform pan and release the sides. Slice and serve plain or with whipped cream, if desired.
Nutrition Facts
Calories |
6735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 386.0 g | 495% | |
| Saturated Fat | 221.2 g | 1106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1767 mg | 589% | |
| Sodium | 4014 mg | 174% | |
| Total Carbohydrate | 747.0 g | 272% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 589.3 g | ||
| Protein | 99.4 g | 199% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1447 mg | 111% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2594 mg | 55% | |
*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.
