Pumpkin Cheesecake
A rich and creamy pumpkin cheesecake that combines the flavors of pumpkin and warm spices, perfect for fall gatherings.
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Servings: 8 servings
Calories: 320kcal
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 cups cream cheese softened
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- Bake the crust for 10 minutes, then let it cool.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the pumpkin puree, sugar, and vanilla extract, mixing well.
- Incorporate the eggs one at a time, mixing until just blended.
- Add pumpkin pie spice and salt, and stir until fully combined.
- Pour the filling over the cooled crust, smoothing the top.
- Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
Nutrition
Calories: 320kcal | Carbohydrates: 25g | Protein: 6g | Fat: 22g | Fiber: 1g