Decadent and Creamy Pumpkin Cheesecake Recipe

This pumpkin cheesecake recipe is the epitome of fall flavors and creamy indulgence. The velvety smooth texture combined with the warm spices of pumpkin makes it the perfect dessert for any Thanksgiving or fall gathering. With a buttery graham cracker crust and a luscious pumpkin cream cheese filling, this recipe is a delightful treat that will impress all your guests. It's a classic American dessert that is sure to become a favorite in your home.

Ingredients

• For the crust:
• - 1 1/2 cups graham cracker crumbs
• - 1/4 cup granulated sugar
• - 1/2 cup unsalted butter, melted
• For the filling:
• - 3 (8-ounce) packages cream cheese, softened
• - 1 cup granulated sugar
• - 1 cup canned pumpkin puree
• - 3 large eggs
• - 1 teaspoon vanilla extract
• - 1 teaspoon ground cinnamon
• - 1/2 teaspoon ground nutmeg
• - 1/4 teaspoon ground cloves
• - 1/4 teaspoon salt
• For the topping:
• - 1 cup sour cream
• - 2 tablespoons granulated sugar
• - 1/2 teaspoon vanilla extract

Directions

1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated.
3. Press the mixture into the bottom of a 9-inch springform pan, creating an even crust layer. Set aside.
4. In a large mixing bowl, beat the cream cheese until smooth and creamy.
5. Add the sugar and mix until well combined.
6. Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, cloves, and salt. Beat until the filling is smooth and creamy.
7. Pour the filling over the prepared crust in the springform pan.
8. Bake in the preheated oven for 50-60 minutes, or until the center is set and the top is lightly golden.
9. Remove the cheesecake from the oven and let it cool in the pan for 10 minutes.
10. While the cheesecake is cooling, prepare the topping. In a small mixing bowl, combine the sour cream, sugar, and vanilla extract. Stir until well mixed.
11. Spread the topping over the cooled cheesecake.
12. Return the cheesecake to the oven and bake for an additional 5 minutes.
13. Remove the cheesecake from the oven and allow it to cool completely in the pan.
14. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
15. Before serving, carefully remove the sides of the springform pan.
16. Slice and serve the pumpkin cheesecake chilled.
17. Enjoy!

Interesting Facts