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- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line with parchment paper.
- Make the crust: Mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of the pan, making a firm layer. Bake for about 10 minutes, then remove from the oven to cool slightly.
- Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Add the sugar and beat until creamy. Then add the pumpkin puree, eggs, vanilla, cinnamon, nutmeg, ginger, cloves, and salt. Beat until smooth and well combined.
- Pour the filling over the cooled crust and smooth the top.
- Bake for 50–60 minutes, or until the center is just set (it will still be slightly wobbly). Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for an hour.
- Chill in the refrigerator for at least 4 hours, preferably overnight.
- Top with whipped cream and a sprinkle of cinnamon or pumpkin spice before serving.
This pumpkin cheesecake will be the perfect way to cozy up this fall! How do you feel about adding some caramel sauce or even a chocolate drizzle to take it up a notch?