Name: Pumpkin Cheesecake
Ingredients: Crust:; 1 ½ cups graham cracker crumbs: These crumbs serve as the base of your cheesecake, providing a sweet and crumbly texture.; ½ cup melted butter: This binds the crumbs together and adds richness.; ¼ cup granulated sugar: Sweetens the crust and balances the flavors.; 1 tsp cinnamon (optional): Adds a warm spice flavor that complements the pumpkin.; Filling:; 3 (8 oz) packages cream cheese: The main component of the filling, offering a rich and creamy texture.; 1 cup granulated sugar: Sweetens the filling to enhance the pumpkin flavor.; 1 cup pumpkin puree: The star of the show, adding moisture and that classic pumpkin taste.; 3 large eggs: Helps to set the cheesecake and contribute to its creamy texture.; 1 tsp vanilla extract: Enhances the overall flavor, adding depth.; 1 tsp cinnamon: A must-have spice that elevates the pumpkin essence.; ½ tsp nutmeg: Provides a warm, slightly nutty flavor that pairs well with pumpkin.; ½ tsp ginger: Adds a zingy warmth that complements the other spices.; ¼ tsp salt: Balances sweetness and enhances flavor.

Description

Delight in this creamy Pumpkin Cheesecake, a perfect blend of pumpkin and spices, ideal for fall gatherings and festive celebrations.

Ingredients

Scale

Crust:
1 ½ cups graham cracker crumbs: These crumbs serve as the base of your cheesecake, providing a sweet and crumbly texture.
½ cup melted butter: This binds the crumbs together and adds richness.
¼ cup granulated sugar: Sweetens the crust and balances the flavors.
1 tsp cinnamon (optional): Adds a warm spice flavor that complements the pumpkin.

Filling:
3 (8 oz) packages cream cheese: The main component of the filling, offering a rich and creamy texture.
1 cup granulated sugar: Sweetens the filling to enhance the pumpkin flavor.
1 cup pumpkin puree: The star of the show, adding moisture and that classic pumpkin taste.
3 large eggs: Helps to set the cheesecake and contribute to its creamy texture.
1 tsp vanilla extract: Enhances the overall flavor, adding depth.
1 tsp cinnamon: A must-have spice that elevates the pumpkin essence.
½ tsp nutmeg: Provides a warm, slightly nutty flavor that pairs well with pumpkin.
½ tsp ginger: Adds a zingy warmth that complements the other spices.
¼ tsp salt: Balances sweetness and enhances flavor.

Instructions

Preheat your oven to 325°F (160°C).
Prepare the crust: In a mixing bowl, combine 1 ½ cups of graham cracker crumbs, ½ cup of melted butter, ¼ cup of granulated sugar, and 1 tsp of cinnamon (if using). Mix until the crumbs are evenly coated with the butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for 10 minutes, then allow it to cool.
Make the filling: In a large mixing bowl, beat 3 packages (8 oz each) of cream cheese using an electric mixer on medium speed until smooth. Gradually add 1 cup of granulated sugar and continue to beat until fully combined. Then, add 1 cup of pumpkin puree, 3 large eggs, 1 tsp of vanilla extract, 1 tsp of cinnamon, ½ tsp of nutmeg, ½ tsp of ginger, and ¼ tsp of salt. Mix until everything is smooth and well incorporated.
Pour the filling: Carefully spread the pumpkin filling over the cooled crust in the springform pan, smoothing the top with a spatula.
Bake: Place the cheesecake in the preheated oven and bake for 50-60 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly.
Cool: Once baked, turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. This helps prevent cracking. After cooling, refrigerate for at least 4 hours, or overnight for best results.
Serve: Once chilled, remove the cheesecake from the springform pan, slice, and serve chilled. Top with whipped cream and a sprinkle of cinnamon for an extra touch of deliciousness!