Pumpkin Cheesecake
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs (about 10-12 graham crackers)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
4 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 cup canned pumpkin puree (not pumpkin pie filling)
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
For the Topping (Optional):
Whipped cream
Additional ground cinnamon or pumpkin pie spice
Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (160°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the crumbs are evenly coated.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
Bake the crust for 10 minutes. Remove from the oven and set aside to cool.
2. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy.
Gradually add the granulated sugar and continue to beat until well combined.
Add the pumpkin puree and mix until fully incorporated.
Beat in the eggs one at a time, mixing well after each addition.
Add the sour cream, vanilla extract, and spices (cinnamon, ginger, cloves, and nutmeg). Mix until smooth and well combined.
3. Bake the Cheesecake:
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