Description
This pumpkin cheesecake recipe will be the star of your holiday dessert table. It’s a blend of classic cheesecake richness and warm pumpkin spice.
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 3/4 cups sugar
- 1 1/2 cups pumpkin puree
- 1/4 cup sour cream
- 3 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 3/4 cups sugar until smooth.
- Blend in pumpkin puree and sour cream.
- Add eggs one at a time, mixing until just combined. Stir in vanilla extract, cinnamon, ginger, and cloves.
- Pour filling over crust.
- Bake for 55-65 minutes, or until the center is almost set.
- Turn off oven and let cheesecake cool in oven for 1 hour.
- Refrigerate for at least 4 hours before serving.
Notes
- For a smoother cheesecake, use room temperature cream cheese.
- Do not overbake the cheesecake. It should still have a slight wobble in the center.
- To prevent cracks, place a pan of water on the bottom rack of the oven while baking.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg