This spiced Pumpkin Cheesecake with graham cracker crust is the right dessert for fall!
If you’re a fan of pumpkin desserts, this cheesecake is for you! The mix of pumpkin, cream cheese, nutmeg, cinnamon, and ginger together with the graham cracker crust is so scrumptious. This can be a pretty brief cheesecake with large taste. It’s wealthy with out being heavy– and it’s easy to make.
We have made a number of pumpkin truffles over time, and are comfortable to have a brand new one for our assortment! Do not miss our Pumpkin Spice Cake, Pumpkin Cheesecake Cake, and Pumpkin Snickerdoodle Cake .
We even have a fantastic Pumpkin Cheesecake Cake, which sandwiches a layer of cheesecake between two layers of pumpkin cake. So many recipes, so little time!
Why we Love It
- Heat Spiced Taste
- Pumpkin Desserts are good for Fall
- Buttery Graham Cracker Crust
- Assured Crowd Pleaser!
Learn how to Make Pumpkin Cheesecake
You could find the complete, printable Pumpkin Cheesecake Recipe on the backside of this publish. Here’s a fast take a look at our steps!
- After preheating the oven, make the graham cracker crust! Press the combination of graham cracker crumbs and melted butter into the underside and sides of a ready springform pan. Bake for ten minutes, then put aside to chill.
- For the Pumpkin Cheesecake Filling, combine the softened cream cheese till mild and fluffy. Add the sugar, vanilla extract, and spices, mixing till easy. Add the eggs separately, mixing after every. Then combine within the pumpkin till nicely mixed.
- Pour into the crust and bake for 50-55 minutes or till the cheesecake has arrange (it would nonetheless jiggle a bit). Flip off the oven, crack the door open, and funky for one hour. This gradual cooling step helps to forestall cracking.
- Transfer the cooled cake to the fridge for no less than 3-4 hours or in a single day. After chilling, run a knife across the edges of the pan (between the crust and sides), and launch the springform pan.
- Serve with a dollop of whipped cream, a sprinkling of toasted pecans, or simply as it’s!
Thanks a lot for stopping by at present! We hope that you just get pleasure from this Pumpkin Cheesecake Recipe. Make sure that to take a look at our full assortment of favourite Fall Cake Recipes!
A few of our fall favorites (other than at present’s recipe) are our Apple Pecan Bundt Cake, Pumpkin Cupcakes, and Maple Pound Cake, simply to call a couple of.
For the Graham Cracker Crust
Pumpkin Cheesecake Filling
For the Crust
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Evenly grease the underside and sides of an 8 or 9 inch springform pan.
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In a medium bowl, combine the graham cracker crumbs, and melted butter. Press into the the underside and about two inches up the edges of a 9 inch springform pan. You could discover it best to press the crumbs into the pan utilizing the again of a spoon or the underside of a ¼ cup dry measuring scoop.
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Bake at 350 levels F for 10 minutes, then put aside to chill.
For the Filling
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In a medium bowl, utilizing an electrical mixer on medium pace, combine the softened cream cheese till fluffy. Add the sugar, vanilla extract, cinnamon, nutmeg, and ginger, mixing till easy. Add the eggs separately, mixing after every. Then combine within the pumpkin till nicely mixed.
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Pour the pumpkin filling into the graham cracker crust within the spring kind pan. Bake for 50-55 minutes or till the filling is ready. It’ll nonetheless jiggle barely. Then, flip off the oven, crack the door open, and go away it in for one hour to chill. Cooling slowly prevents cracking.
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After the cake has cooled, transfer the cake within the pan into the fridge. Refrigerate no less than three hours or in a single day. Launch the edges of the spring kind pan and serve. (Earlier than releasing, you may run a skinny knife between the crust and the edges of the pan if you’re fearful about sticking.)
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Serve simply as it’s, or topped with a dollop of whipped cream or a sprinkling of toasted pecans. Refrigerate leftovers.
