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Pumpkin Cheesecake

This creamy pumpkin cheesecake balances rich flavors and textures perfectly, making it a delightful dessert for fall gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1 cup graham cracker crumbs Provide a sweet and crunchy base for the cheesecake.
  • 1/4 cup granulated sugar Sweetens the crust.
  • 1/2 cup unsalted butter, melted Binds the crust together while adding richness.
  • 1/2 tsp ground cinnamon Introduces warmth and aroma to the crust.
Filling Ingredients
  • 2 pkg cream cheese, softened The rich base of the cheesecake.
  • 1/2 cup granulated sugar Sweetens the filling.
  • 1/2 cup light brown sugar Adds depth and moisture.
  • 1/4 tsp salt Enhances flavor.
  • 3 large eggs Provides structure.
  • 1 cup pumpkin purée Offers classic fall flavor.
  • 1/2 cup sour cream Adds creaminess.
  • 1 tsp vanilla extract Enhances overall taste.
  • 1 tsp pumpkin pie spice Evokes the essence of fall flavors.
  • 1/4 cup all-purpose flour Helps stabilize the filling.
Optional Topping
  • 1 cup whipped cream Adds a light and airy contrast.

Method
 

Preparation
  1. Preheat the oven to 350 degrees F.
  2. Wrap the bottom of a 9-inch springform pan in foil.
  3. In a food processor, pulse graham crackers, sugar, and cinnamon until fine.
  4. Add melted butter to the crumb mixture and mix until combined.
  5. Press the mixture into the springform pan and bake for 10-15 minutes.
  6. Lower the oven temperature to 300 degrees F.
Cooking
  1. Beat the cream cheese until smooth, then mix in granulated sugar, brown sugar, and salt until creamy.
  2. Incorporate eggs one at a time to maintain a smooth texture.
  3. Mix in pumpkin purée, sour cream, vanilla, pumpkin pie spice, and flour until well combined.
  4. Pour the cheesecake filling over the crust.
  5. Bake in a water bath for about 1 hour until set.
  6. Cool gradually in the oven for 1 hour, then transfer to room temperature and chill overnight.
Serving
  1. Serve with whipped cream on top, if desired.

Notes

Make sure the cream cheese and eggs are at room temperature for best results. Chilling overnight enhances the flavor.