Pumpkin Cheesecake

Pumpkin Cheesecake

Pumpkin cheesecake is a delightful dessert that combines the rich, creamy texture of traditional cheesecake with the warm, spiced flavors of pumpkin. Its origins can be traced back to the early 20th century in the United States, where pumpkin pie was already a popular dish, especially during the fall and Thanksgiving season. The adaptation of pumpkin pie flavors into cheesecake likely emerged as a natural evolution of dessert recipes, particularly in regions with a strong tradition of baking. The first published recipes for pumpkin cheesecake began to appear in American cookbooks in the 1960s and 1970s, coinciding with the growing popularity of cream cheese as a dessert ingredient. Today, pumpkin cheesecake is enjoyed in various forms, often featuring a graham cracker crust and spices like cinnamon, nutmeg, and ginger, making it a seasonal favorite during autumn. Its blend of flavors has solidified its place in American dessert culture, especially around Halloween and Thanksgiving.

Ingredients

1 ½ cups graham cracker crumbs

½ cup sugar

½ cup unsalted butter, melted

1 teaspoon ground cinnamon (optional)

3 (8 oz) packages cream cheese, softened

1 cup sugar

1 teaspoon vanilla extract

1 cup canned pumpkin puree

3 large eggs

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cloves

1 tablespoon all-purpose flour (optional, for thicker texture)

Instructions

 Preheat your oven to 325°F (163°C).

In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter, and cinnamon (if using).

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.

In a large bowl, beat the softened cream cheese with an electric mixer until smooth.

Gradually add the sugar and vanilla, mixing well.

Add the pumpkin puree, eggs, and spices (cinnamon, nutmeg, ginger, cloves) and mix until fully incorporated. If using flour, add it now and mix well.

Pour the cheesecake filling over the cooled crust.

Bake in the preheated oven for about 60-70 minutes, or until the center is set but slightly jiggly.

Turn off the oven and leave the cheesecake inside for about an hour to cool gradually.

Remove the cheesecake from the oven and let it cool to room temperature.

Refrigerate for at least 4 hours, preferably overnight.

Before serving, you can top with whipped cream, caramel sauce, or a sprinkle of cinnamon.

Enjoy your pumpkin cheesecake!

Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good dessert page.

Pumpkin Cheesecake