Get ready to transform your dessert game with the most irresistible pumpkin cheesecake that will make everyone at your table swoon! This isn't just another cheesecake - it's a decadent, spice-infused masterpiece that captures the essence of fall in every single bite. Imagine a perfectly creamy, smooth cheesecake with a golden graham cracker crust, bursting with warm pumpkin and aromatic spices that will transport you to a cozy autumn evening. Whether you're hosting a holiday gathering or simply craving a luxurious treat, this Almost Famous Pumpkin Cheesecake is about to become your new seasonal obsession!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese
- 1 cup sugar
- 1 cup pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix thoroughly until the crumbs are evenly moistened.
- Press the graham cracker mixture firmly into the bottom and slightly up the sides of the prepared springform pan, creating an even crust.
- In a large mixing bowl, beat the cream cheese and 1 cup sugar using an electric mixer until smooth and creamy, about 3-4 minutes.
- Add the pumpkin puree to the cream cheese mixture and blend until fully incorporated.
- Add eggs one at a time, mixing well after each addition. Ensure each egg is completely blended before adding the next.
- Stir in vanilla extract, ground cinnamon, nutmeg, and ginger. Mix until spices are evenly distributed throughout the batter.
- Pour the cheesecake batter over the prepared graham cracker crust, spreading it evenly with a spatula.
- Bake in the preheated oven for 60 minutes, or until the center is almost set but still slightly jiggly.
- Remove from oven and let cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight before serving.
- Before serving, run a knife around the edge of the pan to loosen the cheesecake. Remove the springform pan sides and slice into wedges.
Tips
- Room Temperature Matters: Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smoother, lump-free batter.
- Prevent Cracks: To avoid cheesecake cracks, don't overmix the batter and bake in a water bath for more even cooking.
- Crust Perfection: Press the graham cracker crust firmly and evenly to create a stable base for your cheesecake.
- Cooling is Key: Allow the cheesecake to cool gradually at room temperature before refrigerating to prevent surface cracking.
- Make Ahead: This cheesecake actually tastes better when chilled overnight, allowing flavors to meld and develop.
- Serving Suggestion: For a professional touch, use a hot knife (run under hot water and wiped dry) when slicing for clean, beautiful pieces.
Nutrition Facts
Calories: 424kcal
Carbohydrates: 46g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 123mg
