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Pumpkin Cheesecake

Pumpkin Cheesecake

A decadent fall dessert! This pumpkin cheesecake is creamy, rich, and perfectly spiced. It's a perfect way to celebrate the autumn season.
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Prep Time 20 minutes
Total Time 1 hour

Ingredients
  

For the Crust:

  • 1 cup 120g graham cracker crumbs (use gluten-free graham crackers if needed)
  • 2 tablespoons granulated sugar
  • 1/4 cup 60g unsalted butter, melted (use dairy-free butter if needed)

For the Filling:

  • 16 oz 450g cream cheese, softened (use dairy-free cream cheese if needed)
  • 1 cup 240ml pumpkin puree (use homemade or canned)
  • 1 cup 200g granulated sugar
  • 1/2 cup 120ml heavy cream (use coconut cream if needed)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt

For Garnish (Optional):

  • Whipped cream
  • Ground cinnamon
  • Pumpkin pie spice
  • Cherry
  • Chocolate syrup

Instructions
 

Prepare the Crust:

  • o Preheat your oven to 350°F (175°C).
  • o In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
  • o Press the mixture evenly into the bottom of a 9-inch (23cm) springform pan to form the crust. Use the back of a spoon to press down firmly.
  • o Bake for 10 minutes, then remove from the oven and let it cool while you prepare the filling.

Make the Filling:

  • o In a large bowl, beat the softened cream cheese until smooth using an electric mixer.
  • o Add the pumpkin puree, granulated sugar, heavy cream, eggs, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and a pinch of salt. Mix until everything is fully combined and smooth.
  • o Pour the filling over the cooled crust in the springform pan.

Bake:

  • o Place the springform pan on the middle rack of the preheated oven. Bake for 45-50 minutes, or until the center is set but slightly jiggly.
  • o Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.

Chill:

  • o After the cheesecake has cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Serve:

  • o Before serving, garnish with whipped cream, a sprinkle of ground cinnamon, or pumpkin pie spice or cherries or chocolate syrup if desired.