Description
Indulge in the rich, creamy, and perfectly spiced pumpkin cheesecake that’s sure to become a new holiday tradition. This homemade recipe delivers restaurant-quality taste in the comfort of your own kitchen.
Ingredients
– 24 ounces cream cheese, softened
– 1 cup granulated sugar
– 1 cup pumpkin puree
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
Instructions
1. – Preheat oven to 325°F. Grease a 9-inch springform pan.
2. – In a large bowl, beat the cream cheese with a hand mixer until light and fluffy, about 2-3 minutes.
3. – Gradually add the sugar and beat until well combined.
4. – Add the pumpkin puree, eggs, vanilla, cinnamon, ginger, nutmeg, and cloves. Beat until smooth and creamy.
5. – Pour the batter into the prepared springform pan. Smooth the top with a spatula.
6. – Bake for 55-65 minutes, or until the center is almost set. The edges should be slightly puffed.
7. – Turn off the oven and leave the cheesecake in the oven for an additional hour.
8. – Remove the cheesecake from the oven and allow it to cool completely on a wire rack, about 4 hours.
9. – Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Notes
For best results, use full-fat cream cheese and allow all ingredients to be at room temperature before beginning. This ensures a smooth, creamy texture. You can also add a dollop of whipped cream and a sprinkle of cinnamon to the top when serving.
- Prep Time: 30
- Cook Time: 65
- Category: Dessert
- Method: Baking
- Cuisine: American