Pumpkin Cheesecake
A creamy, rich pumpkin cheesecake with warm cinnamon and nutmeg, baked over a buttery homemade graham cracker crust.
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup butter melted
- ¼ cup granulated sugar
Pumpkin Cheesecake Filling
- 3 8-ounce packages cream cheese, softened
- 1 cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 15-ounce can pumpkin puree
- ⅔ cup evaporated milk
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
Graham Cracker Crust
- Preheat the oven to 350°F.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar.
- Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan.
- Bake for 6–8 minutes.
- Remove the crust from the oven and allow it to cool on a wire rack.
Pumpkin Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese, granulated sugar, and brown sugar until smooth and creamy.
- Add the eggs and beat until combined.
- Add the pumpkin puree, evaporated milk, cinnamon, and nutmeg. Mix until the filling is smooth and well combined.
- Pour the pumpkin cheesecake filling into the cooled graham cracker crust.
- Bake at 350°F for 55–60 minutes, or until the edges are set and the center still has a slight jiggle.
- Remove the cheesecake from the oven and allow it to cool completely on a wire rack.
- Refrigerate for at least 4 hours, preferably overnight, before slicing and serving.
Notes
- Make sure the cream cheese is softened before mixing for a smooth, creamy cheesecake filling.
- The center should still have a slight jiggle when the cheesecake is removed from the oven. It will continue to set as it cools.
- For the best texture and easiest slicing, refrigerate the cheesecake overnight.
- Store covered in the refrigerator.
