Description
A creamy pumpkin cheesecake featuring warm spices that captures the essence of autumn, prepared without a water bath for simplicity.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- ¼ tsp salt
Instructions
- Preheat the oven to 325°F (160°C).
- Mix graham cracker crumbs and melted butter in a medium bowl until well combined. Press tightly into the bottom of a springform pan, and bake for 10 minutes. Remove to cool.
- Beat cream cheese in a large mixing bowl until smooth. Gradually add granulated and brown sugars, mixing until creamy.
- Add pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and salt. Mix until just combined.
- Pour the cream cheese mixture over the cooled crust, smoothing the top with a spatula.
- Bake for approximately 60 minutes, or until edges are set with a slight jiggle in the center. Turn off the oven and let the cheesecake cool with the door ajar for 30 minutes.
- Chill in the refrigerator for at least four hours or preferably overnight before serving.
Notes
For the best texture, allow cream cheese to come to room temperature before mixing. Avoid frequently opening the oven to prevent cracking.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: pumpkin cheesecake, autumn dessert, easy cheesecake, fall recipe, holiday dessert