Creamy pumpkin cheesecake with warm spices and a buttery graham cracker crust.
Prep 20 min • Bake 1 hr • Serves 12
Estimated cost per serving: $1.85
Estimate only. Actual cost varies by store, brand, season, and location.
Estimate only. Actual cost varies by store, brand, season, and location.
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Ingredients
- 2 cups graham cracker crumbs
- 6 tbsp melted butter
- 3 packages (8 oz each) cream cheese, softened
- 1 cup pumpkin puree
- ¾ cup sugar
- 3 large eggs
- 1 tsp vanilla
- 1½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
Instructions
- Heat oven to 325°F. Mix graham crumbs with melted butter and press into a 9-inch springform pan.
- Beat cream cheese and sugar until smooth. Mix in pumpkin and vanilla.
- Add eggs one at a time, mixing on low. Stir in cinnamon, ginger, and nutmeg.
- Pour over crust and bake about 55–65 minutes, until edges are set and center still jiggles slightly.
- Cool completely, then refrigerate at least 4 hours before slicing.
Tips for the best results
Use fresh ingredients, taste and adjust seasoning as you cook, and prepare make-ahead components early when possible to keep Thanksgiving day simple.
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