Best Pumpkin Cheesecake

- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup brown sugar - ¼ teaspoon salt

Experience the ultimate fall dessert with this Best Pumpkin Cheesecake recipe! Its rich cream cheese filling and spiced pumpkin puree are nestled in a buttery graham cracker crust, making it perfect for holiday gatherings or any sweet craving. Discover tips for the ideal texture, fun variations, and serving suggestions. Click through for the complete recipe and learn how to create this creamy delight that will impress everyone!

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Ingredients

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup brown sugar

¼ teaspoon salt

For the cheesecake filling:

16 oz cream cheese, softened

1 cup sugar

1 cup pumpkin puree (not pie filling)

3 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cloves

1 tablespoon all-purpose flour

For the topping:

1 cup whipped cream (store-bought or homemade)

¼ teaspoon ground cinnamon (for garnish)

Optional: caramel sauce for drizzling

Instructions

Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.

Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Mix until well combined. Press the mixture evenly into the bottom of the prepared springform pan. Bake in the preheated oven for 10 minutes. Remove and allow to cool.

Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, about 2-3 minutes.

Add the sugar: Gradually add the sugar to the cream cheese, beating until well combined.

Add the pumpkin puree: Mix in the pumpkin puree until smooth, ensuring there are no lumps.

Incorporate the eggs: Add the eggs one at a time, mixing well after each addition. Then, add vanilla extract, ground cinnamon, nutmeg, ginger, cloves, and flour, mixing until just combined. Do not overmix.

Pour the filling: Carefully pour the pumpkin cheesecake filling over the cooled graham cracker crust. Smooth the top with a spatula.

Bake the cheesecake: Bake in the oven for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and crack the oven door, allowing the cheesecake to cool gently for an hour.

Chill: Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set fully.

Serve: Before serving, top with whipped cream, sprinkle with ground cinnamon, and drizzle caramel sauce if desired.

- Prep Time: 25 minutes | Total Time: 5 hours (including chilling) | Servings: 10-12 slices

- Presentation Tips: Serve the cheesecake on a decorative platter. For a festive touch, garnish with whipped cream rosettes and mini pumpkin candies around the base.