Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup heavy cream
Feel free to substitute the spices with a pre-made pumpkin pie spice blend if you’re short on time, or use a gluten-free graham cracker for those with dietary restrictions.
Instructions
- Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks.
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add in the pumpkin puree, 3/4 cup of sugar, brown sugar, and vanilla extract, blending until well combined.
- Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Gently fold in the spices—cinnamon, nutmeg, ginger, cloves—and salt, mixing until the batter is smooth and uniformly spiced.
- Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
- Place the springform pan in a larger baking dish. Fill the dish with hot water until it reaches halfway up the sides of the springform pan, creating a water bath to ensure even baking.
- Bake in the preheated oven for about 1 hour or until the center is just set and slightly wobbly. Turn off the oven and allow the cheesecake to cool inside with the door slightly ajar.
- Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set completely.
- Before serving, whip the heavy cream to soft peaks and spread it over the chilled cheesecake, if desired. This adds a light, airy contrast to the dense cheesecake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
