This rich and velvety pumpkin cheesecake combines spiced pumpkin puree with a smooth cream cheese filling on a buttery, crisp graham cracker crust. Perfectly balanced with warming spices like ginger, nutmeg, and cinnamon, this decadent dessert is the ultimate centerpiece for autumn gatherings and holiday celebrations. Master the art of professional baking at home with this reliable recipe designed for a luxurious, melt-in-your-mouth texture.
2 cups graham cracker crumbs
1/2 cup melted salted butter
24 oz cream cheese, room temperature
1 cup pure pumpkin puree
1 cup granulated white sugar
3 large eggs, room temperature
1 tsp pure vanilla extract
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground ginger
Preheat your oven to 350°F (175°C).
Combine graham cracker crumbs and melted butter in a bowl and press firmly into a 9-inch springform pan.
Bake the crust for 10 minutes to set the base, then let cool.
In a large bowl, beat the room temperature cream cheese and sugar until completely smooth.
Add the eggs one at a time, mixing on low speed to incorporate without adding excess air.
Stir in the pumpkin puree, vanilla, cinnamon, nutmeg, and ginger until just combined.
Pour the filling over the prepared crust.
Bake for 60 minutes or until the edges are set but the center still has a slight jiggle.
Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour to prevent cracking.
Chill in the refrigerator for at least 4 hours or overnight before serving.
Ensure all cold ingredients are brought to room temperature before mixing for the smoothest filling. Use a water bath if you prefer extra insurance against cracks. Store leftovers in the refrigerator for up to 5 days. For a spicier crust, substitute ginger snaps for the graham crackers.