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- 1 ½ cups graham cracker crumbs - 2 cups cream cheese, softened - 1 cup pumpkin puree - 3 large eggs - 1 cup sour cream

Best Pumpkin Cheesecake

Indulge in the best pumpkin cheesecake that's not only easy to make but also utterly delicious! This creamy dessert features warm spices and a perfect graham cracker crust, making it an ideal treat for fall gatherings or special occasions. Discover simple steps and helpful tips to ensure your cheesecake turns out perfect every time. Click through to explore the full recipe and impress your loved ones with this delightful dessert!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup brown sugar

1 teaspoon ground cinnamon

2 cups cream cheese, softened

1 cup granulated sugar

1 cup pumpkin puree (not pumpkin pie filling)

3 large eggs

1 teaspoon vanilla extract

½ teaspoon ground nutmeg

½ teaspoon ground ginger

1 cup sour cream

Whipped cream and cinnamon for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (163°C).

    Prepare the Crust: In a medium bowl, mix graham cracker crumbs, melted butter, brown sugar, and ground cinnamon until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 8-10 minutes or until lightly golden. Remove from oven and let cool.

      Make the Filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add pumpkin puree, eggs, vanilla extract, ground nutmeg, and ground ginger, mixing until just combined.

        Incorporate Sour Cream: Gently fold in the sour cream until fully mixed, being careful not to overmix.

          Pour the Filling: Pour the pumpkin cheesecake filling over the cooled crust, smoothing the top with a spatula.

            Bake the Cheesecake: Bake in the preheated oven for 50-60 minutes, or until the center is set and slightly jiggles when gently shaken. (A toothpick inserted should come out mostly clean).

              Cool Down: Once baked, turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking, then refrigerate for at least 4 hours (or overnight) before serving.

                Serve: When ready to serve, carefully remove the sides of the springform pan. Garnish with whipped cream and a sprinkle of cinnamon if desired.

                  Prep Time: 20 minutes | Total Time: 6 hours (including chilling) | Servings: 10-12