Pumpkin Cinnamon Cheesecake
A rich and creamy cheesecake infused with pumpkin and cinnamon, perfect for fall gatherings and holiday celebrations.
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs Use finely crushed for better texture.
- 0.5 cups unsalted butter, melted Ensure it is slightly cooled before mixing.
- 0.25 cups brown sugar Packed brown sugar works best.
- 1 teaspoon cinnamon Adds warmth and flavor.
For the Cheesecake Filling
- 2 packages cream cheese, softened Make sure to let it soften at room temperature.
- 1 cups sugar
- 1 cups pumpkin puree Use pure pumpkin puree.
- 3 large eggs Room temperature eggs are preferred.
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg Freshly grated nutmeg is best.
- 0.25 teaspoon allspice
- a pinch salt Enhances flavor.
For Topping (optional)
- Whipped cream For garnish.
- A sprinkle of cinnamon For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grab a 9-inch springform pan and lightly grease the bottom.
Make the Crust
- In a medium bowl, combine graham cracker crumbs, melted butter, brown sugar, and cinnamon.
- Mix until the mixture resembles wet sand. Press the crumbs firmly into the bottom of your springform pan.
- Bake for about 10 minutes, then remove and set aside to cool.
Create the Filling
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth (about 2 minutes).
- Add in pumpkin puree and mix well.
- Add the eggs one by one, mixing thoroughly after each addition.
- Toss in vanilla, cinnamon, nutmeg, allspice, and a pinch of salt. Mix until well-blended.
Combine and Bake
- Pour the cheesecake filling over your cooled crust, spreading evenly.
- Bake for around 50-60 minutes, or until the center is just set.
- If the top starts browning, cover it loosely with foil.
Cool and Chill
- Turn off the oven and crack the door open to let it cool gradually.
- After about an hour, transfer it to the fridge to chill for at least 4 hours.
- Overnight chilling is even better.
Serve
- Garnish with whipped cream and a sprinkle of cinnamon when ready to serve.
Notes
For variations, crushed cookies or pretzels can substitute for graham crackers. Use pure pumpkin puree to avoid extra sugars and spices. A water bath can help prevent cracks in the cheesecake.