Print
Description
A rich and creamy pumpkin cheesecake perfect for fall.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 (15 ounce) can pumpkin puree
- ½ cup sour cream
Instructions
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs and ¼ cup sugar in a bowl. Stir in melted butter. Press mixture into the bottom of a 9-inch springform pan.
- Bake crust for 8-10 minutes. Let cool slightly.
- In a large bowl, beat cream cheese and ¾ cup sugar until smooth.
- Beat in eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, pumpkin pie spice, cinnamon, and nutmeg.
- Add pumpkin puree and sour cream; mix until just combined.
- Pour filling over the prepared crust.
- Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Remove from oven and cool completely on a wire rack.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- For a smoother filling, ensure cream cheese is at room temperature.
- Chill overnight for the best texture.
- Serve with whipped cream or caramel sauce.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: pumpkin cheesecake, fall dessert, holiday baking, cream cheese pie, spiced pumpkin