Description
A rich and creamy pumpkin-infused cheesecake topped with golden toasted pecans and set on a buttery graham cracker crust. The perfect blend of seasonal spices and velvety texture.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 1/4 cup melted unsalted butter
- 2 tablespoons sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 cup pecans
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- Combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press firmly into the bottom of the pan and bake for 10 minutes. Let it cool completely.
- In a large bowl, beat the softened cream cheese and 1 cup of sugar until smooth and fluffy.
- Stir in the pumpkin puree, cinnamon, ginger, and vanilla extract on low speed until just combined.
- Add eggs one at a time, beating on the lowest speed until just incorporated to avoid adding too much air.
- Pour the filling over the cooled crust. Reduce oven temperature to 325°F (160°C) and bake for 50 to 60 minutes until the edges are set but the center still wobbles slightly.
- Turn off the oven and leave the cake inside with the door cracked for 30 minutes to cool gradually.
- Remove from the oven and refrigerate for at least 6 hours, preferably overnight.
- Toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant.
- Top the chilled cheesecake with toasted pecans before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American