Pumpkin Spice Cheesecake
A cozy and inviting pumpkin spice cheesecake perfect for autumn gatherings, featuring a rich graham cracker crust and creamy filling.
Ingredients
For the Crust
- 1 cup graham cracker crumbs Crushed graham crackers for the crust base.
- 4 tablespoons melted butter Used to bind the crust.
For the Filling
- 16 ounces cream cheese Softened for easy mixing.
- 1 cup granulated sugar White sugar for sweetness.
- 1/2 cup brown sugar Adds depth to sweetness.
- 1 cup canned pumpkin Ensure it's pure pumpkin, not pie filling.
- 3 large eggs At room temperature for mixing.
- 1 teaspoon vanilla extract Enhances flavor.
- 1 teaspoon pumpkin pie spice Essential for that cozy flavor.
- 1/2 teaspoon ground cinnamon For extra warmth.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Crush graham crackers and mix them with melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- Bake the crust for about 10 minutes, then remove from oven and set aside to cool.
- In a large mixing bowl, beat the softened cream cheese until smooth and free of lumps.
- Gradually add granulated sugar and brown sugar, mixing until combined.
- Add the pumpkin, eggs, vanilla, and spices into the mixture and blend until smooth while being careful not to overmix.
- Pour the filling over the cooled crust and spread evenly.
Baking
- Bake in the preheated oven for about 60 minutes, or until the edges are set and the center has a slight jiggle.
- Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour to prevent cracking.
Cooling and Serving
- Transfer the cheesecake to the refrigerator and chill for at least 6 hours, preferably overnight.
- Serve slices chilled with whipped cream and your choice of toppings.
Notes
For a lighter version, swap out half the cream cheese for Greek yogurt. Consider gluten-free options for the crust using almond flour.