Best Pumpkin Cheesecake

- Graham cracker crust essentials: Start with 1 ½ cups of graham cracker crumbs. This gives your cheesecake a sweet and crunchy base. Mix the crumbs with ½ cup of melted unsalted butter and ¼ cup of packed brown sugar. A teaspoon of ground cinnamon adds warmth.

Discover the delight of fall with the Best Pumpkin Cheesecake recipe! This creamy dessert features a perfect graham cracker crust and rich pumpkin filling, blended with warm spices for that cozy flavor. Ideal for gatherings or a sweet treat at home, this cheesecake will leave everyone wanting more. Follow simple steps and tips for baking success.

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Ingredients

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup packed brown sugar

1 teaspoon ground cinnamon

2 cups cream cheese, softened to room temperature

1 cup granulated sugar

1 cup pure pumpkin puree (ensure it’s not pumpkin pie filling)

3 large eggs

1 teaspoon pure vanilla extract

½ teaspoon ground nutmeg

½ teaspoon ground ginger

1 cup sour cream

Whipped cream and a sprinkle of cinnamon for garnish (optional)

Instructions

Preheat the Oven: Begin by preheating your oven to 325°F (163°C) to ensure it's ready for baking once the cheesecake is prepared.

Prepare the Crust: In a medium mixing bowl, combine the graham cracker crumbs, melted unsalted butter, packed brown sugar, and ground cinnamon. Stir until the mixture is evenly moist and crumbly. Press this mixture evenly into the bottom of a 9-inch springform pan, forming a solid crust layer. Bake in the preheated oven for 8-10 minutes or until it turns a light golden brown. Once baked, remove from the oven and let it cool completely.

Make the Filling: In a large mixing bowl, beat together the softened cream cheese and granulated sugar using an electric mixer on medium speed until the mixture is smooth and creamy without lumps. Add the pumpkin puree, eggs (one at a time), vanilla extract, ground nutmeg, and ground ginger; mix until just combined, making sure not to overmix.

Incorporate Sour Cream: Carefully fold the sour cream into the pumpkin mixture using a spatula or wooden spoon, mixing gently until combined and smooth.

Pour the Filling: Once the crust has cooled, pour the pumpkin cheesecake filling over it, spreading it evenly with a spatula for a smooth top.

Bake the Cheesecake: Place the springform pan in the preheated oven and bake for 50-60 minutes. The center should be set with a slight jiggle when gently shaken (insert a toothpick to check; it should come out with just a few moist crumbs clinging to it).

Cool Down: After baking, turn off the oven and slightly crack the door open to cool the cheesecake gently. Allow it to cool in the oven for about 1 hour to help prevent cracking. Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, for optimal texture and flavor.

Serve: When you’re ready to serve, carefully unclasp the sides of the springform pan and remove it. For a beautiful presentation, garnish with dollops of whipped cream and a light sprinkle of cinnamon on top, if desired.

Prep Time: 20 minutes | Total Time: 6 hours (including chilling) | Servings: 10-12

- Presentation Tips: For an extra touch, consider topping each slice with a few pecans or a drizzle of caramel sauce before serving. Enjoy the warm autumn flavors with each bite!