Classic Pumpkin Cheesecake
Classic Pumpkin Cheesecake
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Pumpkin Cheesecake Filling
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
For the Garnish (Optional)
- 1 cup whipped cream
- 1 cinnamon stick
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
⏱️ 5 min
- 3
Press the crumb mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then remove from oven and let cool slightly.
⏱️ 10 min•🌡️ 350
- 4
Reduce oven temperature to 325°F (160°C).
⏱️ 1 min•🌡️ 325
- 5
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
⏱️ 3 min
- 6
Add the granulated sugar and brown sugar to the cream cheese, beating until just combined. Do not overmix.
⏱️ 2 min
- 7
Stir in the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt until fully incorporated.
⏱️ 3 min
- 8
Beat in the eggs one at a time, mixing on low speed until just combined after each addition. Be careful not to overbeat the mixture, as this can cause cracks in the cheesecake.
⏱️ 2 min
- 9
Pour the pumpkin cheesecake filling over the cooled graham cracker crust in the springform pan.
⏱️ 1 min
- 10
Bake for 50-60 minutes, or until the edges are set and the center jiggles slightly when gently shaken. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool slowly.
⏱️ 60 min•🌡️ 325
- 11
Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature.
⏱️ 60 min
- 12
Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving. This allows the cheesecake to firm up and develop its full flavor.
⏱️ 240 min
- 13
Before serving, carefully remove the sides of the springform pan. Garnish with whipped cream and a cinnamon stick, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Pumpkin Cheesecake
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Pumpkin Cheesecake Filling
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
For the Garnish (Optional)
- 1 cup whipped cream
- 1 cinnamon stick
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
⏱️ 5 min - 3
Press the crumb mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then remove from oven and let cool slightly.
⏱️ 10 min•🌡️ 350 - 4
Reduce oven temperature to 325°F (160°C).
⏱️ 1 min•🌡️ 325 - 5
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
⏱️ 3 min - 6
Add the granulated sugar and brown sugar to the cream cheese, beating until just combined. Do not overmix.
⏱️ 2 min - 7
Stir in the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt until fully incorporated.
⏱️ 3 min - 8
Beat in the eggs one at a time, mixing on low speed until just combined after each addition. Be careful not to overbeat the mixture, as this can cause cracks in the cheesecake.
⏱️ 2 min - 9
Pour the pumpkin cheesecake filling over the cooled graham cracker crust in the springform pan.
⏱️ 1 min - 10
Bake for 50-60 minutes, or until the edges are set and the center jiggles slightly when gently shaken. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool slowly.
⏱️ 60 min•🌡️ 325 - 11
Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature.
⏱️ 60 min - 12
Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving. This allows the cheesecake to firm up and develop its full flavor.
⏱️ 240 min - 13
Before serving, carefully remove the sides of the springform pan. Garnish with whipped cream and a cinnamon stick, if desired.
⏱️ 3 min