Description

Savor the rich, creamy goodness of pumpkin cheesecake, a perfect blend of velvety cream cheese and warm spices. This delightful dessert is ideal for fall gatherings or any occasion that calls for a sweet treat. With its luscious texture and captivating aroma, your guests will be enchanted by every slice. Embrace the flavors of autumn and create lasting memories with this easy-to-make recipe.

Ingredients

Scale

1 ½ cups crushed graham crackers
½ cup unsalted butter, melted
¾ cup granulated sugar (divided)
1 cup pumpkin puree
16 oz cream cheese, softened
½ cup sour cream
3 large eggs, room temperature
2 tsp pumpkin spice blend
2 tsp vanilla extract
¼ tsp salt

Instructions

Preheat oven to 350°F (175°C). In a medium bowl, combine crushed graham crackers, melted butter, and ¼ cup sugar until mixture resembles wet sand. Press evenly into the bottom of a springform pan. Bake for about 10 minutes until golden brown; let cool.
In a large bowl, beat softened cream cheese until smooth. Gradually add remaining sugar and mix well. Scrape sides as needed.
Mix in pumpkin puree, sour cream, and eggs one at a time. Add vanilla extract, pumpkin spice blend, and salt; mix until just combined. Avoid overmixing to prevent air bubbles.
Pour filling onto cooled crust and bake for 55-60 minutes or until edges are set but center jiggles slightly when shaken gently.
Turn off oven and leave door ajar; cool cheesecake inside for an hour to prevent cracks. After cooling at room temperature, refrigerate for at least 4 hours or overnight before serving.

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

Nutrition

Serving Size: 1 slice (100g)
Calories: 320
Sugar: 21g
Sodium: 350mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 5g
Cholesterol: 90mg

Keywords: For added richness, substitute mascarpone cheese for cream cheese. Enhance flavor by incorporating chocolate chips or flavored extracts like almond. Store leftovers in an airtight container in the fridge for up to five days.