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Irresistible Pumpkin Cheesecake Recipe – Easy Dessert Idea

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A creamy and dreamy pumpkin cheesecake with a buttery graham cracker crust and warm fall spices, perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • ¼ cup brown sugar
  • 3 large eggs, room temperature
  • 1 cup pure pumpkin puree
  • ½ cup heavy cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • Pinch of salt

Instructions

  1. Preheat the oven to 325°F (160°C) and place the rack in the center.
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly moistened. Press this mixture firmly into the bottom of your springform pan to form an even layer. Bake for 10 minutes, then set aside to cool.
  3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy (about 2-3 minutes). Add the granulated sugar and brown sugar, and mix until well combined.
  4. Mix in the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat on medium speed until the mixture is smooth and evenly combined.
  5. One at a time, add the eggs, beating gently after each addition. Avoid overmixing to prevent air bubbles in the batter.
  6. Stir in the heavy cream just until combined – don’t overmix.
  7. Transfer the batter into the cooled crust, spreading it evenly with a spatula.
  8. Place the springform pan in a water bath (wrap the pan in foil to prevent leaks) and bake for 55-65 minutes. The center should still have a slight jiggle when you gently shake the pan.
  9. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then, transfer it to a cooling rack and cool completely before refrigerating for at least 4 hours (overnight is best).
  10. Run a knife around the edges to loosen the cheesecake before removing the sides of the springform pan. Slice and serve with your favorite toppings!

Notes

[‘Always use room-temperature cream cheese and eggs to avoid lumps and ensure a smooth filling.’, ‘Baking the cheesecake in a water bath helps it cook evenly and prevents cracks. Wrap the pan tightly with foil.’, ‘Letting the cheesecake cool in the oven before refrigerating helps prevent drastic temperature changes and keeps it from cracking.’, ‘The center should have a slight jiggle – it’ll set as the cheesecake cools.’]

Nutrition

Keywords: Pumpkin cheesecake, fall dessert, Thanksgiving recipe, holiday dessert, creamy cheesecake, pumpkin spice

Find it online: https://yumnode.com/irresistible-pumpkin-cheesecake-recipe-easy-dessert-idea/