Description
This Christmas Pumpkin Cheesecake offers a rich and creamy dessert combining the warm flavors of pumpkin and traditional spices. Baked to perfection in a graham cracker crust, it’s a delightful holiday treat that’s both festive and comforting.
Ingredients
Scale
Filling
- 2 cups pumpkin puree
- 1 1/2 cups cream cheese
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3 large eggs
Crust
- 1 pre-made graham cracker crust
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking the cheesecake evenly.
- Beat Cream Cheese: In a large bowl, beat the cream cheese until it is smooth and creamy, ensuring no lumps remain.
- Add Sugar, Vanilla & Pumpkin: Mix in the sugar, vanilla extract, and pumpkin puree with the cream cheese until well combined and smooth.
- Add Eggs: Add the eggs one at a time, mixing thoroughly after each addition to incorporate air and maintain a smooth batter.
- Mix Spices: Stir in the ground cinnamon, nutmeg, and ginger to infuse the cheesecake with warm, festive flavors.
- Pour into Crust: Pour the prepared pumpkin mixture into the pre-made graham cracker crust, spreading it evenly.
- Bake: Bake for 55-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Cool and Refrigerate: Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours to fully set and chill before serving.
Notes
- Use room temperature cream cheese and eggs for a smoother batter.
- Do not overbake to avoid cracks; the cheesecake should be slightly jiggly in the middle when done.
- Refrigerate overnight for best flavor and texture.
- Add whipped cream or a sprinkle of cinnamon on top before serving for extra festive appeal.
- Use a water bath if desired to prevent cracking, though not required.
