Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
For the Pumpkin Filling:
- 1 (8 oz) package cream cheese (softened)
- 1 cup canned pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup heavy whipping cream (cold)
Instructions
Step 1: Prepare the Crust
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Set aside.
Step 2: Make the Pumpkin Filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, and ginger. Mix until well combined and smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until fully incorporated.
Step 3: Assemble the Cheesecake
- Spoon the pumpkin filling into the prepared graham cracker crust, smoothing the top with a spatula.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set.
Step 4: Serve
- Once chilled and set, carefully remove the sides of the springform pan.
- Slice the cheesecake and serve as is or with whipped cream on top. Enjoy.
- Prep Time: 15
- Cook Time: 240