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.
Tips & Substitutions
To achieve a smooth texture, ensure that your cream cheese is at room temperature before mixing. You can substitute the brown sugar with an equal amount of coconut sugar for a slight caramel flavor. If you prefer a spicier cheesecake, feel free to increase the cinnamon and ginger. For a gluten-free version, use gluten-free graham cracker crumbs.
Serving Suggestions
Serve your pumpkin cheesecake with a dollop of whipped cream on top for added richness. It pairs beautifully with a warm cup of coffee or spiced tea. For an extra festive touch, consider serving it alongside slices of apple or pear. This dessert is perfect for autumn gatherings or special occasions.
Storage & Reheating
Once cooled, store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap slices in plastic wrap and freeze for up to 2 months. To reheat, let it thaw in the fridge overnight and bring to room temperature before serving for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Cheesecake I contains roughly 294 calories, with 2g protein, 62g carbohydrates, and 1g fat. It is an excellent source of vitamin C (31% of the Daily Value), and a good source of dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Just ensure that it is well-cooked and pureed until smooth. You'll need about 2 cups of fresh pumpkin, which typically requires a pumpkin weighing around 2-3 pounds. This will give a fresher flavor to your cheesecake.
What can I use instead of graham cracker crumbs?
If you don't have graham cracker crumbs, you can substitute them with crushed cookies such as digestive biscuits or vanilla wafers. For a gluten-free option, try using almond flour mixed with a bit of melted butter to achieve a similar crust texture.
How can I tell when the cheesecake is done baking?
The cheesecake is done when it is firm around the edges but still slightly jiggly in the center. It will continue to set as it cools. A toothpick inserted into the center should come out clean or with a few moist crumbs, but not wet batter.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).