Spiced Baked Pumpkin Cheesecake
This spiced baked pumpkin cheesecake is a delightful dessert perfect for autumn gatherings.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 40 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 (8-ounce) packages cream cheese, softened
- 1 cup brown sugar, packed
- 1 cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 4 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter, then press into the bottom of a springform pan.
- In a large mixing bowl, beat the cream cheese until smooth, then gradually add brown sugar and mix until well combined.
- Add pumpkin puree, vanilla extract, and spices; mix until smooth.
- Add eggs one at a time, beating well after each addition.
- Pour the filling over the crust and smooth the top.
- Bake for 60 to 70 minutes or until the center is set.
- Let cool, then refrigerate for at least 4 hours before serving.
Notes
- For a richer flavor, use high-quality pumpkin puree.
- This cheesecake can be made a day in advance.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg