Rich, creamy pumpkin cheesecake with warm spices and a buttery crust — perfect for fall gatherings or a cozy evening treat.

Scale

2 cups graham cracker crumbs

1/4 cup brown sugar

6 tbsp melted butter

3 (8 oz) packages cream cheese

1 cup canned pumpkin puree

3 eggs

1 tsp cinnamon

1/4 tsp each of cloves, nutmeg, and ginger

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.

2. Mix graham cracker crumbs, brown sugar, and melted butter. Press into pan base to form the crust. Prebake for 10 minutes.

3. In a large bowl, beat cream cheese until smooth. Add pumpkin puree, eggs, sugar, and spices. Blend until glossy.

4. Pour filling into crust. Tap the pan gently to release air bubbles.

5. Bake 55–60 minutes or until center jiggles slightly.

6. Turn off oven, crack the door, and cool inside for 30 minutes. Then cover and refrigerate for at least 2 hours.

7. Serve with whipped cream or a sprinkle of crushed pumpkin bars.

Don’t overmix the batter after adding eggs to avoid cracks.

Use a water bath for even baking and a smooth top.

Swirl in maple syrup or gingersnap crumbs for a twist.

Leftover cheesecake makes a killer milkshake!

Keywords: pumpkin cheesecake, fall dessert, holiday baking