Pumpkin Cheesecake I
A rich and creamy pumpkin cheesecake with warm spices, perfect for fall gatherings and dessert lovers seeking a smooth, flavorful treat with a graham cracker crust.
Ingredients
Instructions
- Preheat oven to 325°F.
- Beat cream cheese and sugars until fluffy.
- Add eggs gradually to the mixture.
- Mix in canned pumpkin, cinnamon, ginger, cloves, and vanilla.
- Butter a 9-inch spring-form pan.
- Coat the buttered pan with graham cracker crumbs, then fill with batter.
- Bake the cheesecake for 80 minutes or until it is firm around the edges.
- Turn off the oven and let the cheesecake stand in the cooling oven for 30 minutes.
- Remove from oven and cool completely on a rack. Serve with whipped topping if desired.
Nutrition & Diet Analysis (per serving)
562
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).