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Pumpkin Cheesecake Delight

A creamy cheesecake that blends pumpkin and cream cheese, perfect for fall.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 0.25 cups granulated sugar (for the crust)
Filling
  • 2 packages cream cheese, softened 8 ounces each
  • 1 cups pumpkin puree
  • 0.75 cups granulated sugar (for the filling)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon salt
  • 1 cups sour cream

Equipment

  • 9-inch springform pan

Method
 

  1. Preheat the oven to 325°F. Combine graham cracker crumbs, melted butter, and ¼ cup sugar in a bowl. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.
  2. In a large bowl, beat cream cheese until smooth. Add pumpkin puree, ¾ cup sugar, eggs, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until smooth.
  3. Pour the filling over the cooled crust and bake for 50-60 minutes until the center is set but slightly jiggly.
  4. Mix sour cream with a tablespoon of sugar and a splash of vanilla. Spread over the cheesecake and bake for an additional 10 minutes.
  5. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar. Refrigerate for at least 4 hours before serving.

Nutrition

Calories: 320kcalProtein: 6gSodium: 250mg

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