Fall is the perfect time for pumpkin-flavored treats, and if you’re a cheesecake lover, this recipe is for you. The combination of a pumpkin filling with a nutty crust makes a decadent dessert that’s sure to wow your friends and family.
: Ingredients
- For the crust:
- 1 cup graham cracker crumbs
- 1 cup finely chopped nuts (walnuts, pecans, or almonds work well)
- 3 tablespoons sugar
- 6 tablespoons butter, melted
- For the filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 1 cup pumpkin puree
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
: Instructions
- Preheat your oven to 350 F.
- In a medium bowl, mix the graham cracker crumbs, chopped nuts, sugar, and melted butter.
- Press the mixture into the bottom of a 9-inch springform pan. Make sure the crust is evenly distributed and packed tightly.
- Bake the crust for 10 minutes, then remove from the oven and set aside.
- In a large bowl, beat the cream cheese until smooth.
- Add the sugar and vanilla extract, and beat until well combined.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, mix the pumpkin puree, cinnamon, nutmeg, and cloves.
- Add the pumpkin mixture to the cream cheese mixture, and beat until well combined.
- Pour the filling over the crust in the springform pan.
- Bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Remove from the oven and let cool to room temperature.
- Refrigerate for at least 4 hours before serving.
: Serving Suggestions
This pumpkin cheesecake is delicious on its own, but you can also dress it up with a dollop of whipped cream or a drizzle of caramel sauce. Pair it with a cup of coffee or tea for the perfect autumn dessert.
