Pumpkin Cheesecake

Pumpkin Spice Cheesecake

PUMPKIN SPICE CHEESECAKE RECIPE
Traditional Style

🧀 INGREDIENTS

Crust

• 1 ½ cups (150 g) graham cracker crumbs
• ¼ cup (50 g) granulated sugar
• ½ tsp ground cinnamon
• 6 tbsp (85 g) unsalted butter, melted

Cheesecake Filling

• 3 (8 oz / 250 g) packages cream cheese, softened
• 1 cup (200 g) brown sugar
• 1 cup (240 g) pumpkin purée (not pie filling)
• 3 large eggs
• 1 tsp vanilla extract
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp ground ginger
• Pinch of salt

Optional Toppings

• Whipped cream
• Toasted pecans or walnuts
• Light dusting of cinnamon or nutmeg

👩‍🍳 BAKING

• Preheat oven to 325°F (160°C).
• Lightly grease a 9-inch (23 cm) springform pan.

Preparing the crust

• Combine graham crumbs, sugar, and cinnamon.
• Stir in melted butter until evenly moistened.
• Press mixture firmly into the bottom (and slightly up the sides) of the pan.
• Bake for 8–10 minutes, then cool while you prepare the filling.

FILLING

• In a large bowl, beat the cream cheese until smooth and creamy.
• Add brown sugar and continue mixing until fully combined.
• Blend in the pumpkin purée, vanilla, and spices.
• Add eggs one at a time, mixing gently until just blended (don’t overmix).

Assembling and baking

• Pour filling over the cooled crust.
• Place pan on baking sheet, bake for 60–70 minutes, or until the center is just set & slightly wobbly.
• Turn off oven, let cheesecake cool inside with the door cracked open for 1 hour (to prevent cracking).

Chilling

• Remove from oven & cool completely.
• Cover & refrigerate at least 4 hours, preferably overnight.

Serving

• Top with whipped cream, toasted nuts & sprinkle of cinnamon. 🍁

Tips

• Use room-temperature ingredients for a silky texture.
• Don’t overbeat after adding eggs, can help prevent cracking.
• For extra smoothness, bake with a water bath (place pan inside a larger pan with 1" (2.5cm) of hot water).

ENJOY & Have a Happy Autumn

Cheers