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Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.

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.

Reduce oven temperature to 325°F (160°C).

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.

Add the granulated sugar and brown sugar to the cream cheese, beating until just combined. Do not overmix.

Stir in the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt until fully incorporated.

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.

Pour the pumpkin cheesecake filling over the cooled graham cracker crust in the springform pan.

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.

Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature.

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.

Before serving, carefully remove the sides of the springform pan. Garnish with whipped cream and a cinnamon stick, if desired.


Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.

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.

Reduce oven temperature to 325°F (160°C).

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.

Add the granulated sugar and brown sugar to the cream cheese, beating until just combined. Do not overmix.

Stir in the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt until fully incorporated.

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.

Pour the pumpkin cheesecake filling over the cooled graham cracker crust in the springform pan.

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.

Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature.

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.

Before serving, carefully remove the sides of the springform pan. Garnish with whipped cream and a cinnamon stick, if desired.
