Description

Pumpkin cheesecake is a delightful fall dessert that captures the essence of autumn in every creamy bite. This homemade version boasts a velvety texture and a perfect blend of spices, making it an irresistible treat for Thanksgiving gatherings or cozy family dinners. With simple ingredients and easy-to-follow instructions, you can create a show-stopping dessert that will leave your guests raving. Get ready to indulge in the warm flavors of pumpkin and cinnamon, all encased in a buttery graham cracker crust.

Ingredients

Scale

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
1 cup canned pumpkin puree
¾ cup granulated sugar
¾ cup brown sugar
24 oz cream cheese, softened
3 large eggs, room temperature
1 tsp ground cinnamon
1 tsp vanilla extract
½ cup sour cream

Instructions

Preheat oven to 325°F (163°C) and lightly grease a springform pan.
In a bowl, mix graham cracker crumbs with melted butter until moistened. Press into the bottom of the prepared pan.
Beat cream cheese in a large bowl until smooth. Gradually add granulated and brown sugars until combined.
Mix in pumpkin puree, cinnamon, vanilla extract, eggs one at a time, and sour cream until smooth.
Pour filling over the crust and bake for 50-60 minutes until set but slightly wobbly in the center.
Turn off the oven and let the cheesecake cool inside for one hour before chilling in the fridge for at least four hours.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (100g)
Calories: 320
Sugar: 24g
Sodium: 300mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 80mg

Keywords: To prevent cracks, bake at a lower temperature and cool gradually. Experiment with spices like nutmeg or cloves for added flavor complexity. Store leftovers in an airtight container in the fridge for up to five days.