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Spiced Pumpkin Cheesecake: 1 Perfect Fall Treat

Spiced Pumpkin Cheesecake
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A rich and creamy spiced pumpkin cheesecake, perfect for a cozy autumn celebration. This recipe combines warm spices with a smooth pumpkin filling and a classic graham cracker crust.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in melted butter until combined. Press mixture evenly into the bottom of a 9-inch springform pan.
  3. Bake the crust for 10 minutes. Remove from oven and let cool.
  4. In a large bowl, beat cream cheese and 1 cup sugar until smooth.
  5. Beat in cinnamon, ginger, nutmeg, and cloves.
  6. Add eggs one at a time, beating well after each addition.
  7. Stir in pumpkin puree, sour cream, and vanilla extract until just combined.
  8. Pour filling over the prepared crust.
  9. Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly.
  10. Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 1 hour.
  11. Remove cheesecake from the oven and let it cool completely on a wire rack.
  12. Chill the cheesecake in the refrigerator for at least 4 hours before serving.

Notes

  • For a smoother filling, ensure your cream cheese is fully softened.
  • To prevent cracking, avoid over-beating the filling and cool the cheesecake gradually.
  • Serve with whipped cream or a caramel drizzle for extra indulgence.

Nutrition

Find it online: https://tasteportfolio.com/spiced-pumpkin-cheesecake-recipe/