Description
Homemade pumpkin cheesecake is a seasonal delight that blends creamy richness with warm spices, creating an irresistible dessert perfect for any gathering. With its silky texture and inviting aroma of cinnamon and nutmeg, this cheesecake is sure to impress your family and friends. Easy to make from scratch, it’s the ideal centerpiece for your holiday celebrations or cozy fall evenings.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup pumpkin puree (100% pure)
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter until moistened. Press into the bottom of a springform pan.
- Beat softened cream cheese in a large bowl until smooth. Gradually add sugar, mixing well.
- Incorporate pumpkin puree, eggs, sour cream, cinnamon, and nutmeg until blended.
- Pour filling over crust and smooth the top.
- Bake for 60-70 minutes until edges are set but center jiggles slightly.
- Cool at room temperature before refrigerating for at least 4 hours or overnight.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 320
- Sugar: 20g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Keywords: For a lighter texture, substitute cream cheese with mascarpone. Add chocolate chips or caramel sauce for extra indulgence. To prevent cracking, consider baking in a water bath.