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Traditional Pumpkin Cheesecake

A creamy and rich dessert that brings the warm, spicy essence of autumn, perfect for any holiday gathering.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 5 hours
Servings: 12 slices
Course: Dessert, Holiday
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Crust ingredients
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
Filling ingredients
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 can (15 ounces) pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 cup heavy cream

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and 1 teaspoon cinnamon. Press this mixture firmly into the bottom of a springform pan to form a crust.
Mixing the filling
  1. In a large mixing bowl, beat the cream cheese until smooth.
  2. Add 1 cup sugar and vanilla extract, and mix well.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in pumpkin puree, cinnamon, nutmeg, ginger, and cloves. Mix until well combined.
Baking
  1. Pour the pumpkin filling over the crust in the springform pan.
  2. Bake for 60-70 minutes, or until the center is set and only slightly jiggles.
  3. Turn off the oven and leave the cheesecake in the oven with the door ajar for about an hour.
  4. Remove from the oven and refrigerate for at least 4 hours before serving.
Serving
  1. Before serving, whip the heavy cream and dust with cinnamon on top.

Notes

Flavor enhancement can be achieved by adding a pinch of sea salt to the filling. The recipe is versatile; you can customize spices or swap pumpkin for sweet potato.