Ingredients
Scale
- 1 cup canned pumpkin puree
- 16 oz cream cheese (room temperature)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 large eggs
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter (melted)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press this mixture into the bottom of a springform pan to form the crust.
- In another bowl, beat the cream cheese and both sugars together until smooth. Gradually add the pumpkin puree. Mix in the eggs one at a time, then add cinnamon and nutmeg. Continue mixing until everything is well combined.
- Pour the pumpkin mixture over the crust in the springform pan.
- Bake for 50-60 minutes. The cheesecake should be set but slightly jiggly in the center.
- Turn off the oven and crack the door open. Let the cheesecake cool inside for about an hour.
- Refrigerate the cheesecake for at least four hours before serving.
Notes
For a richer pumpkin flavor, consider adding additional pumpkin puree. Ensure cream cheese is at room temperature to avoid lumps.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 290mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg