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Pumpkin Cheesecake Recipe

Pumpkin Cheesecake Recipe

Emily
A creamy pumpkin cheesecake with warm spices and a subtle Southern pecan twist, perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 420 kcal

Equipment

  • Springform pan
  • Mixing Bowl
  • Hand mixer
  • Oven

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup butter melted
  • 2 tbsp brown sugar
  • 3 packages cream cheese softened
  • 1 cup pumpkin puree
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1/2 cup pecans chopped

Instructions
 

  • Preheat oven to 325°F and prepare crust using graham crumbs, butter, and sugar.
  • Beat cream cheese until smooth, then mix in sugars.
  • Add pumpkin puree, vanilla, and spices and mix well.
  • Add eggs one at a time, mixing gently.
  • Fold in pecans, pour into crust, and bake for 50-60 minutes.
  • Cool gradually and chill before serving.

Notes

  • Use room temperature ingredients
  • Do not overmix after eggs
  • Chill overnight for best flavor
Keyword pumpkin cheesecake recipe