Description

This rich and creamy pumpkin cheesecake is the perfect fall dessert. With a spiced graham cracker crust and a velvety pumpkin filling, it’s a festive favorite for holidays and special occasions.

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar (for crust)
1/2 cup unsalted butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup canned pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
Whipped cream, for topping (optional)

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Instructions

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
In a large mixing bowl, beat cream cheese until smooth. Add 1 cup sugar and vanilla; beat until combined.
Add eggs one at a time, beating well after each addition.
Mix in pumpkin puree and spices (cinnamon, nutmeg, ginger, cloves, salt) until smooth.
Pour filling over the crust and smooth the top.
Bake for 55–65 minutes, or until center is almost set. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
Remove from oven and chill in the refrigerator for at least 4 hours or overnight.
Top with whipped cream before serving, if desired.

Notes

Make sure cream cheese is fully softened for a smooth filling.
Use a water bath for more even baking and to prevent cracking.
Chilling overnight improves flavor and texture.