Description
This Pumpkin Cheesecake is a testament to the magic that happens when simple ingredients come together harmoniously.
Ingredients
Scale
- 1–1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup butter, melted
- 3 packages (8 ounces each) cream cheese, softened
- 1 can (15 ounces) pumpkin (not pumpkin pie filling)
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Begin by preheating your oven to 350°F (175°C). In a small bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Stir the mixture until it’s evenly moist and crumbly. Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Bake this crust for about 10 minutes, then remove it from the oven to cool.
- In a large mixing bowl, beat the cream cheese until it’s smooth. Add in the pumpkin, sugar, cinnamon, nutmeg, ginger, and salt. Mix until all ingredients are fully integrated. Blend in the sour cream, then incorporate the eggs one by one, mixing to combine after each addition. Stir in the vanilla extract.
- Pour the pumpkin filling over your cooled crust, spreading it evenly. Bake for 55-60 minutes, until the center is somewhat set but still has a slight wobble. Turn off the oven and leave the cheesecake inside for an hour.
- Remove from the oven and let it reach room temperature. Once cooled, refrigerate for at least 4 hours or overnight. This allows the flavors to meld beautifully and the texture to set perfectly.
Notes
Ensure all ingredients are at room temperature before starting to prevent lumps in the filling. Be cautious not to overbake your cheesecake; the center should still jiggle slightly.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 450 per slice
- Sodium: 300 mg
- Protein: 8 g