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Pumpkin Cheesecake

This pumpkin cheesecake combines a creamy filling with warm fall spices and a crisp graham cracker crust. It is baked until set and has a smooth, velvety texture with a slightly browned top. The dessert features vibrant orange color and a rich, spiced aroma that embodies autumn flavors.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs for crust
  • ¼ cup granulated sugar for crust
  • 6 tablespoons unsalted butter melted, for crust
  • 3 packages cream cheese softened
  • 1 cup canned pumpkin puree unsweetened
  • 1 cup granulated sugar for filling
  • 3 large eggs at room temperature
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour optional, for stability

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • electric mixer or whisk
  • Spatula
  • Baking sheet
  • Measuring cups and spoons
  • Oven

Method
 

  1. Start by mixing graham cracker crumbs with sugar and melted butter until the mixture resembles wet sand. Press this mixture into the bottom of a greased springform pan to form an even crust. Bake for 10 minutes at 350°F, then let it cool slightly.
  2. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2-3 minutes. Add the pumpkin puree, sugar, cinnamon, nutmeg, vanilla, and flour (if using), mixing well after each addition.
  3. Add the eggs one at a time, beating at low speed just until each egg is incorporated. The batter should be smooth and slightly thickened, with no streaks.
  4. Pour the filling over the cooled crust, smoothing the top with a spatula for an even surface. Gently tap the pan on the counter to eliminate air bubbles.
  5. Bake the cheesecake in a preheated oven at 350°F for 55-60 minutes, or until the edges are lightly browned and the center is just set but still slightly wobbly. The smell of warm spices will fill your kitchen.
  6. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking. Then transfer it to a wire rack and allow it to cool completely at room temperature.
  7. Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to set firmly. This will give the best texture and flavor.
  8. Slice and serve chilled, perhaps garnished with a sprinkle of cinnamon or a dollop of whipped cream for extra indulgence.

Notes

For a more festive presentation, top with toasted pecans or caramel drizzle. To prevent cracking, avoid over-mixing the batter and bake until just set. Using room-temperature ingredients helps achieve a smooth, creamy texture.