Pumpkin Cheesecake
Indulge in the velvety goodness of pumpkin cheesecake, a dessert that perfectly marries the warmth of fall spices with a creamy, luscious filling.
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Servings: 8 servings
Calories: 350kcal
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 1 cup pumpkin puree
- 1 cup cream cheese softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, combine the graham cracker crumbs and melted butter until well mixed.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a mixing bowl, beat the softened cream cheese until smooth.
- Add granulated sugar and brown sugar, mixing until combined.
- Incorporate the pumpkin puree and vanilla extract into the cream cheese mixture.
- Add the eggs one at a time, mixing well after each addition.
- Sprinkle in the cinnamon, nutmeg, ginger, and salt, mixing until fully combined.
- Pour the pumpkin filling over the prepared crust.
- Bake for 60 minutes or until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Chill in the refrigerator for at least 4 hours before serving.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 5g | Fat: 24g | Fiber: 1g