Ingredients for Spiced Pumpkin Cheesecake
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar (for crust) + 1 ½ cups granulated sugar (for filling)
- Ground Cinnamon
- 6 tablespoons (3 ounces) unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 4 large eggs
- Pumpkin Puree
- Whipping Cream
- 1 teaspoon vanilla extract
- Ground Ginger
- Ground Nutmeg
- Ground Allspice
- Ground Cloves
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Spiced Pumpkin Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Spiced Pumpkin Cheesecake
- Preheat oven to 350°F (175°C). Wrap a 10-inch springform pan with double layers of heavy-duty foil.
- Make the crust: In a food processor, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 1 teaspoon ground cinnamon. Pulse until finely ground.
- Add 6 tablespoons (3 ounces) melted unsalted butter. Pulse until crumbs are just moist.
- Press crumb mixture into the bottom of the prepared springform pan. Bake for 10 minutes, or until lightly golden.
- Cool completely on a wire rack while preparing the filling.
- Make the filling: In a large bowl, beat 3 (8-ounce) packages cream cheese and 1 ½ cups granulated sugar with an electric mixer until smooth and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Stir in 1 (15-ounce) can pumpkin puree, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, ½ teaspoon salt, and 1 teaspoon vanilla extract until just combined.
- Pour filling into the cooled crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 1 hour and 30 minutes, or until the cheesecake is set around the edges but still slightly soft in the center and the top is lightly golden.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove from oven and let cool completely on a wire rack.
- Cover and refrigerate overnight before serving.
- To serve, run a thin knife around the edges of the pan to loosen the cheesecake. Remove the sides of the springform pan. Slice and enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
126g
Fat
120g
Carbs
12g
