Description
Description An impressively simple pumpkin cheesecake with a spiced filling on a buttery graham cracker crust.
Ingredients
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tbsp granulated sugar
- 1 tsp cinnamon
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup pumpkin purée
- 3 large eggs
- ¼ cup sour cream
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 tbsp all-purpose flour
- Whipped cream, for serving
- Crushed gingersnap cookies or graham crackers, for topping
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Instructions
- Preheat oven to 325°F (160°C). Prepare a 9-inch springform pan, wrapping the bottom in foil if you plan to use a water bath.
- Mix graham cracker crumbs, melted butter, sugar, and cinnamon. Press firmly into the pan and bake for 10 minutes.
- Beat cream cheese and sugar until smooth. Add pumpkin, eggs, sour cream, vanilla, and spices. Mix in flour. Scrape the bowl to ensure even blending.
- Pour filling over crust. Place the pan in a water bath to gently bake.
- Bake for 60-70 minutes until the edges are set but the center is slightly jiggly.
- Allow to cool in the oven with the door cracked for 1 hour, then chill for at least 4 hours or overnight.
- Top with whipped cream and crushed cookies before serving, optionally garnishing with extra cinnamon.
Notes
- Notes
- Ensure all ingredients are at room temperature for best results. Use a water bath to minimize cracks.