Description
Enjoy this easy pumpkin cheesecake with a silky texture, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons melted butter
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups sugar
- 1 (15 ounce) can pumpkin puree
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese and 1 1/2 cups sugar until smooth.
- Beat in pumpkin puree, eggs, vanilla, cinnamon, ginger, and cloves.
- Pour mixture over crust.
- Bake for 55-65 minutes, or until center is just set.
- Let cool completely before refrigerating for at least 4 hours.
Notes
- For a smoother cheesecake, use room temperature cream cheese.
- Do not overbake the cheesecake.
- You can top with whipped cream or your favorite toppings.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg