Decadent Pumpkin Cheesecake (Printable Version)
Creamy cheesecake with pumpkin and spices on a graham crust, perfect for holiday desserts.
# Everything You’ll Need:
→ Crust
01 -
1.5 cups graham cracker crumbs
02 -
0.5 cups granulated sugar
03 -
0.5 cups unsalted butter, melted
→ Filling
04 -
32 oz cream cheese, room temperature
05 -
2 tsp vanilla extract
06 -
1 cup pure pumpkin puree
07 -
1 tsp pumpkin pie spice
08 -
1 tsp ground cinnamon
09 -
4 large eggs, room temperature
# Steps to Cook:
01 -
Preheat oven to 350°F. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 7 minutes, then reduce oven temperature to 325°F.
02 -
In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Scrape down the bowl, then gradually add granulated sugar, mixing until fully incorporated.
03 -
Blend in vanilla extract, pumpkin puree, pumpkin pie spice, and cinnamon until the filling is smooth and homogeneous.
04 -
In a separate bowl, whisk the eggs until frothy. Add eggs slowly to the filling mixture on low speed, mixing just until combined to avoid over-aeration.
05 -
Tap the bowl gently on the counter to release air bubbles. Pour the filling evenly into the pre-baked crust and smooth the top with a spatula.
06 -
Bake at 325°F for 40 minutes, then reduce oven temperature to 250°F and bake for an additional 45 minutes.
07 -
Turn off oven and leave cheesecake inside with the door closed for 30 minutes. Crack oven door open and cool for 1 hour. Remove and bring to room temperature for 3 to 4 hours, then refrigerate for at least 6 hours before serving.
# Extra Suggestions:
01 -
Use room temperature ingredients for smooth texture and avoid overmixing to prevent cracks.
02 -
Chilling overnight enhances flavor and firmness.