Delicious and Easy Pumpkin Cheesecake Recipe Perfect For Fall

Pumpkin Cheesecake

Ingredients:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

3 packages (8 oz each) cream cheese, softened

1 cup granulated sugar

1 can (15 oz) pumpkin puree (not pumpkin pie filling)

3 eggs

1 tsp vanilla extract

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

Whipped cream for garnish (optional)

Instructions:

1. Preheat oven to 325°F (160°C). Grease a 9inch springform pan.

2. In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan to form the crust.

3. In a large bowl, beat cream cheese and 1 cup granulated sugar with an electric mixer until smooth and creamy.

4. Add pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and cloves. Beat on medium speed until well combined and smooth.

5. Pour the pumpkin cheesecake filling over the crust in the springform pan. Smooth the top with a spatula.

6. Bake in the preheated oven for 5060 minutes, or until the edges are set and the center is slightly jiggly.

7. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

8. Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan. Allow it to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

9. Before serving, garnish with whipped cream if desired. Slice and enjoy this creamy and flavorful pumpkin cheesecake!

This pumpkin cheesecake is perfect for autumn gatherings or as a special dessert during the fall season.