Description
A delightful and indulgent dessert that captures the essence of fall with creamy pumpkin filling, warm spices, and a buttery graham cracker crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar
- 1/3 cup butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 4 large eggs
Instructions
- Preheat the oven to 325°F (160°C). Gather all ingredients.
- In a mixing bowl, mix graham cracker crumbs, 1/2 cup sugar, and melted butter until combined. Press into the bottom of a 9-inch springform pan.
- Beat cream cheese until smooth, then add 1 cup sugar, canned pumpkin, vanilla extract, ground cinnamon, and nutmeg. Mix until smooth.
- Add eggs one at a time, mixing on low speed until combined. Pour the cheesecake filling over the crust.
- Bake for 1 hour or until center is set with a slight jiggle.
- Cool at room temperature, then refrigerate for at least 4 hours before serving.
Notes
Serve chilled, topped with whipped cream and cinnamon. Can store in the refrigerator for up to 5 days or freeze for 3 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg