My family Favorite Pumpkin cheesecake 🍰
Home Recipe
👩🏻 Pumpkin Cheesecake
Occasion & Servings:
Perfect for Thanksgiving or fall gatherings • Serves 10–12
Ingredients Las Vegas
Crust – 1 ¼ cups graham crackers, 4 Tbsp butter (2 oz), 2 Tbsp brown sugar, ¼ tsp ground ginger (optional)
Ingredient 2 & Portion:
Filling – 3 packs cream cheese (8 oz each, room temp), 1 ⅓ cups sugar, ¼ tsp salt, 2 Tbsp cornstarch, 4 eggs, 1 Tbsp vanilla extract, 1 cup heavy cream
Pumpkin Mixture:
1 cup reserved cheesecake batter, ½ cup pumpkin purée, 1 egg (extra), cinnamon, ginger, allspice
Detailed Steps:
1. Preheat oven to 325°F.
2. Make crust: Mix graham cracker crumbs, melted butter, sugar, and ginger. Press firmly into a 9-inch springform pan.
3. Beat cream cheese until smooth. Add sugar, salt, and cornstarch. Mix in eggs one at a time. Add vanilla and heavy cream.
4. Pour batter into prepared crust, reserving 1 cup.
5. Make pumpkin mixture: Combine reserved batter with pumpkin purée, egg, and spices. Spoon over cheesecake and swirl gently.
6. Bake 40–55 minutes. Edges should be set, center slightly jiggly.
8. Run knife around edge to loosen. Refrigerate overnight before serving.
Additional Tips/Notes:
• Use room-temperature cream cheese for a smooth texture.
• Chill at least 8 hours for best flavor and clean slices.
