Description

Indulge in a creamy, spiced pumpkin cheesecake that’s perfect for fall gatherings or cozy nights in. This decadent dessert features a smooth and rich filling made with real pumpkin puree, warm spices, and a touch of sweetness.

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

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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 continue beating until well combined.

4. – Add the pumpkin puree, eggs, vanilla, cinnamon, ginger, nutmeg, and cloves. Beat until smooth and creamy.

5. – Pour the cheesecake batter into the prepared springform pan.

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 1 hour.

8. – Remove the cheesecake from the oven and allow it to cool completely on a wire rack, then refrigerate for at least 4 hours or overnight before serving.

Notes

For a creamier texture, use full-fat cream cheese. You can also add a graham cracker crust or a dollop of whipped cream on top before serving.

Prep Time: 15
Cook Time: 65
Category: Dessert
Method: Baking
Cuisine: American