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Indulgent Spiced Pumpkin Cheesecake Delight

Rich and Creamy Spiced Pumpkin Cheesecake made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter melted
  • 1 cup pumpkin puree
  • 2 packages 8 oz each cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

Method
 

  1. Preheat the oven to 325°F (163°C).
  2. Prepare the crust by mixing graham cracker crumbs and melted butter.
  3. Bake the crust for 10 minutes and then let it cool.
  4. In a large mixing bowl, beat the softened cream cheese until smooth.
  5. Add in the granulated sugar and continue mixing.
  6. Mix in the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt.
  7. Incorporate the eggs one at a time, mixing until smooth.
  8. Pour the filling into the cooled crust and smooth the top.
  9. Bake for 50-60 minutes, or until the edges are set but the center is slightly jiggly.
  10. Turn off the oven and crack the door, letting the cheesecake cool slowly.
  11. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
  12. Serve the cheesecake with whipped cream and a sprinkle of cinnamon, if desired.