Indulge in Rich and Creamy Spiced Pumpkin Cheesecake
Rich and Creamy Spiced Pumpkin Cheesecake made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter melted
- 4 8-ounce packages cream cheese, softened
- 1 cup pumpkin puree
- 1 cup sour cream
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
Instructions
- Preheat your oven to 325°F (163°C).
- Prepare the crust by combining graham cracker crumbs, sugar, and melted butter in a bowl.
- Press the crumb mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then allow it to cool while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the pumpkin puree, sour cream, sugar, eggs, and spices to the cream cheese.
- Beat the mixture on medium speed until fully blended and smooth.
- Pour the filling into the cooled crust, smoothing the top with a spatula.
- Bake the cheesecake for 1 hour, or until the edges are set but the center still jiggles slightly.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for about 1 hour.
- Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight.
- Before serving, remove the cheesecake from the springform pan and slice into wedges.