Description
A creamy and sweet cheesecake with a hint of pumpkin and spice, perfect for autumn gatherings.
Ingredients
Scale
- 2 cups Graham cracker crumbs
- 0.5 cups Sugar
- 0.5 cups Butter, melted
- 3 cups Cream cheese, softened
- 1 cup Pumpkin puree
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the Graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan to form a crust.
- Blend the softened cream cheese until smooth. Add the pumpkin puree, eggs, vanilla extract, and cinnamon. Mix until creamy and well combined.
- Pour the cream cheese mixture over the crust in the springform pan.
- Place the pan in the preheated oven and bake for about 60 minutes, or until the center is set and only slightly jiggly.
- Turn off the oven and leave the cheesecake inside for another hour to prevent cracks, then remove and let cool completely at room temperature.
- Cover the cooled cheesecake and refrigerate for at least 4 hours or overnight before serving.
Notes
For added flavor, top with whipped cream, caramel sauce, or pecans. Store in the refrigerator for up to 7 days or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: cheesecake, pumpkin, autumn dessert, holiday dessert, easy cheesecake