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Pumpkin Spice Cheesecake

A delightful blend of rich cheesecake and warm pumpkin spice, perfect for autumn gatherings and holiday feasts.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 3 hours 30 minutes
Servings: 10 servings
Course: Dessert, Holiday
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
For the filling
  • 1 cup sugar
  • 4 8-ounce packages cream cheese, softened
  • 1 cup pumpkin puree Fresh pumpkin can be used as a substitute.
  • 3 eggs Ensure they are at room temperature.
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • to taste whipped cream, for topping

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, combine graham cracker crumbs and melted butter. Press this mixture into the bottom of a springform pan to form an even layer.
  3. In a large bowl, beat together the cream cheese and sugar until smooth and creamy.
  4. Mix in the pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and salt until everything is well blended.
  5. Pour the cheesecake batter over the prepared crust in the springform pan.
Baking
  1. Place the pan in the oven and bake for 50-60 minutes, or until the center is set and slightly jiggly.
  2. Turn off the oven and leave the cheesecake inside for an hour. This helps prevent cracks.
  3. Let it cool completely in the pan, then refrigerate for at least 4 hours (or overnight if possible).
  4. Top with whipped cream before slicing and serving.

Notes

For a creative twist, consider using gluten-free graham crackers, adding a hint of peppermint extract for the holidays, or marbling in chocolate or caramel sauce into the filling. Cheesecakes often taste better the day after they’re made.