Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 large eggs
Feel free to substitute the graham cracker crumbs with gingersnap cookies for an extra layer of spice, or swap out the granulated sugar for brown sugar if you prefer a deeper, caramel-like sweetness.
Instructions
- Preheat your oven to 325°F. Grease a 9-inch springform pan with butter.
- In a medium bowl, mix the graham cracker crumbs and 1/4 cup sugar with the melted butter. Press this mixture into the bottom of the prepared pan to form the crust.
- Bake the crust for 10 minutes, then set aside to cool while you prepare the filling.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth, about 2-3 minutes.
- Add the pumpkin puree, 1 cup sugar, vanilla extract, cinnamon, nutmeg, and cloves. Mix until well combined.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Pour the cream cheese mixture over the cooled crust and smooth the top with a spatula.
- Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Remember, as my mom always said, a little imperfection makes it homemade.
- Let the cheesecake cool in the oven with the door slightly ajar for one hour to prevent cracking, then refrigerate for at least 4 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Pumpkin Pie Cheesecake, recipe, cooking, food
