Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the graham cracker crumbs, melted butter, and 1/4 cup sugar until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- Beat the cream cheese until smooth. Add the pumpkin puree, 1 cup sugar, vanilla extract, and spices, mixing until fully combined.
- Add the eggs one at a time, mixing on low speed until just incorporated.
- Pour the cheesecake filling into the prepared crust and smooth the top.
- Bake for 50-60 minutes, or until the center is set but still slightly jiggles.
- Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
- Remove from the oven and chill in the fridge for at least 4 hours, preferably overnight.
- Serve and enjoy!
Notes
For a smoother texture, blend the pumpkin puree thoroughly and use room temperature cream cheese for easier mixing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg