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Spiced Pumpkin Cheesecake

This pumpkin cheesecake combines a crunchy graham cracker crust with a creamy filling infused with cinnamon and ginger, creating a smooth dessert that showcases seasonal flavors. The batter is poured into a prepared crust and baked until set, resulting in a velvety texture with a lightly spiced aroma and a slightly golden top.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs for crust
  • 1/4 cup granulated sugar for crust
  • 6 tablespoons unsalted butter melted, for crust
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 1/2 cup canned pumpkin pure pumpkin puree
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup sour cream or heavy cream for richness

Equipment

  • Springform pan
  • Mixing bowls
  • Electric mixer
  • Spatula

Method
 

  1. Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl until the mixture resembles wet sand. Press this mixture firmly into the bottom of a springform pan, creating an even crust. Chill in the refrigerator while preparing the filling.
  2. In a large mixing bowl, beat the softened cream cheese until smooth and creamy with an electric mixer, about 2-3 minutes. Add sugar and continue to beat until combined and fluffy.
  3. Mix in the pumpkin puree, blending until fully incorporated and the mixture is smooth. Add eggs one at a time, beating well after each addition. This creates a silky, thick batter.
  4. Stir in cinnamon, ginger, and salt into the batter until evenly distributed, releasing warm aromas and giving the filling its signature spice flavor.
  5. Gently fold in the sour cream using a spatula to ensure a smooth, creamy consistency. Smooth out the top of the filling with the spatula.
  6. Pour the filling over the chilled crust, spreading it evenly with the spatula. Tap the pan gently on the counter to settle the batter and release any air bubbles.
  7. Bake in a preheated oven at 350°F (175°C) for about 60 minutes, or until the edges are set and the center slightly jiggles when nudged.
  8. Remove the cheesecake from the oven and let it cool in the pan for 30 minutes. Then, refrigerate for at least 4 hours or overnight to fully set and develop flavor.
  9. Run a knife around the edge of the pan and carefully remove the springform's sides. Slice the cheesecake and serve chilled, perhaps with a dusting of cinnamon or whipped cream.

Notes

Ensure the cream cheese is fully softened for a smooth batter. Chilling the crust before adding filling helps it stay firm during baking.