Easy Pumpkin Cheesecake Recipe

This creamy pumpkin cheesecake with a graham cracker crust is a delightful dessert perfect for any occasion. It combines rich, velvety cream cheese with the warm, comforting flavors of pumpkin and spices. Serve it chilled for the best texture and flavor!

Ingredients

• 2 (8 ounce) packages cream cheese
• cup white sugar
• 1 (15 ounce) can pumpkin puree
• 1 teaspoons ground cinnamon
• teaspoon ground ginger
• teaspoon ground nutmeg
• 2 large eggs
• teaspoon salt
• 2 (8-inch) prepared graham cracker crusts

Directions

1. Preheat the oven to 350F (175C).
2. In a large mixing bowl, beat the cream cheese and sugar together until smooth and well combined.
3. Add the pumpkin puree and the spices (cinnamon, ginger, and nutmeg). Beat the mixture until fully incorporated.
4. One at a time, add the eggs, beating after each addition to ensure a smooth texture.
5. Add the salt and continue to beat the mixture until creamy and smooth.
6. Evenly divide the mixture between the two prepared graham cracker crusts.
7. Bake in the preheated oven for about 50 minutes, or until a knife inserted into the center of the cheesecake comes out clean.
8. Allow the cheesecake to cool completely in the pans on a wire rack.
9. Once cooled, refrigerate the cheesecake for at least 4 hours before serving to achieve the best results.

Cooks Notes

For an extra touch, top the cooled cheesecake with whipped cream or candied pecans. You can also use a gingersnap crust for a more spiced flavor.

Nutrition Facts (per serving)

• Calories: 218
• Fat: 15g
• Carbohydrates: 19g
• Protein: 4g

Nutrition Breakdown

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.