Who doesn’t love a good cheesecake? And when you add pumpkin to the mix, it’s a match made in heaven. This pumpkin cheesecake recipe with an easy graham cracker crust is sure to be a hit at any fall gathering. Not only is it delicious, but it’s also easy to make. So, let’s get started!
Ingredients:
- 1 ½ cups graham cracker crumbs
- ⅓ cup sugar
- 6 tablespoons butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 can (15 ounces) pumpkin puree
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 3 eggs
Instructions:
- Preheat your oven to 350°F.
- In a medium bowl, mix together the graham cracker crumbs, ⅓ cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese until smooth. Add in the pumpkin puree, 1 cup sugar, vanilla extract, cinnamon, ginger, and cloves. Beat until well combined.
- Add in the eggs one at a time, beating well after each addition.
- Pour the mixture into the prepared crust.
- Bake for 50-60 minutes or until the center is almost set.
- Remove from the oven and let cool completely. Once cooled, refrigerate for at least 4 hours before serving.
Nutritional Information:
Serving Size: 1 slice
Calories: 428
Fat: 29g
Saturated Fat: 16g
Cholesterol: 142mg
Sodium: 297mg
Potassium: 197mg
Carbohydrates: 37g
Fiber: 1g
Sugar: 31g
Protein: 6g
Cooking Time:
50-60 minutes
Equipment:
- 9-inch springform pan
- Medium bowl
- Large bowl
- Mixing spoon or electric mixer
Serving Suggestions:
Serve with whipped cream and a sprinkle of cinnamon on top. This cheesecake also pairs well with a cup of hot coffee or tea.
Variations:
If you’re feeling adventurous, try adding a layer of caramel or chocolate to the top of the cheesecake before serving. You can also substitute the graham cracker crust for a ginger snap crust for an extra kick of flavor.
Substitutions:
If you don’t have pumpkin puree on hand, you can substitute it with butternut squash puree or sweet potato puree. You can also use a different type of cookie for the crust, such as Oreos or Nilla Wafers.
Storage:
Store leftovers in the refrigerator for up to 5 days. You can also freeze the cheesecake for up to 2 months.
Tips:
- Make sure your cream cheese is softened before mixing it with the other ingredients.
- Let the cheesecake cool completely before refrigerating to prevent cracking.
- For an extra smooth texture, strain the pumpkin puree before adding it to the mixture.
Notes:
This pumpkin cheesecake is perfect for fall gatherings, Thanksgiving, or any time you’re in the mood for something sweet and festive. It’s easy to make and sure to impress your guests.
Frequently Asked Questions:
Can I use a different type of crust?
Yes, you can use a different type of crust if you prefer. Try using a gingersnap crust for an extra kick of flavor.
Can I make this cheesecake ahead of time?
Yes, you can make this cheesecake ahead of time. It’s best to make it the day before and let it chill in the refrigerator overnight.
Can I freeze this cheesecake?
Yes, you can freeze this cheesecake for up to 2 months. Make sure to wrap it tightly in plastic wrap and aluminum foil before freezing.
Personal Thoughts:
This pumpkin cheesecake recipe with an easy graham cracker crust is a game-changer. It’s the perfect dessert for fall gatherings and Thanksgiving. The combination of pumpkin and cream cheese is always a winner, and the graham cracker crust adds the perfect amount of crunch. Plus, it’s easy to make and can be customized to your liking with different crusts and toppings. Give it a try and impress your guests with this delicious dessert!