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–+ servings

Pumpkin Cheesecake Delight

A delightful blend of creamy cheesecake and rich pumpkin flavor, perfect for fall gatherings.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 5 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition

Ingredients
  

Crust
  • 1.5 cups gluten-free graham cracker crumbs
  • 0.5 cups granulated sugar
  • 0.5 cups unsalted butter, melted
Filling
  • 3 packages cream cheese, softened 8 ounces each
  • 1 cups packed brown sugar
  • 1 cups canned pumpkin puree
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon salt
  • 1 cups sour cream

Equipment

  • 9-inch springform pan

Method
 

  1. Preheat oven to 325°F. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of a greased 9-inch springform pan. Bake for 10 minutes and let cool.
  2. In a large mixing bowl, beat softened cream cheese until smooth. Gradually add brown sugar and mix well. Add pumpkin puree, eggs, vanilla, cinnamon, nutmeg, ginger, and salt. Beat until smooth.
  3. Pour the filling over the cooled crust. Smooth the top and bake for 50-60 minutes until the center is set but slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool for 1 hour.
  4. Let the cheesecake cool to room temperature. Spread sour cream over the top and refrigerate for at least 4 hours or overnight before serving.

Nutrition

Calories: 320kcalProtein: 6gSodium: 250mg

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