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Pumpkin Cheesecake, sliced, on a cake platter.
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Pumpkin Cheesecake

This spiced Pumpkin Cheesecake recipe is the perfect dessert for fall! It is slightly shorter as it uses two blocks of cream cheese rather than 3-4. It has wonderful spiced flavor and the buttery graham cracker crust adds the perfect bit of crunch.
Prep Time20 minutes
Cook Time50 minutes
3 hours
Total Time4 hours 10 minutes
Course: Dessert
Cuisine: American
Servings: 10

Ingredients

For the Graham Cracker Crust

  • cups Graham Crackers, crushed
  • ½ cup unsalted butter, melted (This is equal to one stick of butter).

Pumpkin Cheesecake Filling

  • 16 oz Cream Cheese, softened (We used two 8 oz blocks of cream cheese- "Full Fat")
  • ½ cup sugar
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 1 cup canned pumpkin puree (Not pumpkin pie filling)
  • 1 teaspoon ginger
  • ¼ teaspoon nutmeg
  • teaspoon cinnamon

Instructions

  • Preheat the oven to 350 degrees F.

For the Crust

  • Lightly grease the bottom and sides of an 8 or 9 inch springform pan.
  • In a medium bowl, mix the graham cracker crumbs, and melted butter. Press into the the bottom and about two inches up the sides of a 9 inch springform pan. You may find it easiest to press the crumbs into the pan using the back of a spoon or the bottom of a ¼ cup dry measuring scoop.
  • Bake at 350 degrees F for 10 minutes, then set aside to cool.

For the Filling

  • In a medium bowl, using an electric mixer on low to medium speed, combine the softened cream cheese, sugar, vanilla extract, cinnamon, nutmeg, and ginger. Add the eggs and mix until well combined.
  • Pour the pumpkin filling into the graham cracker crust in the spring form pan. Bake for 50-55 minutes or until the filling is set. It will still jiggle slightly. Then, turn off the oven, crack the door open, and leave it in for one hour to cool. Cooling slowly prevents cracking.
  • After the cake has cooled, move the cake in the pan into the refrigerator. Refrigerate at least three hours or overnight. Release the sides of the spring form pan and serve. (Before releasing, you can run a thin knife between the crust and the sides of the pan if you are worried about sticking.)
  • Serve just as it is, or topped with a dollop of whipped cream or a sprinkling of toasted pecans. Refrigerate leftovers.