Pumpkin Cheesecake
This creamy pumpkin cheesecake blends rich fall spices with smooth cream cheese for a dessert that’s as comforting as it is crowd-pleasing. Perfect for the holidays or any cozy night in, it can be made classic, no-bake, or even keto. Whether you're serving it with coffee or adding a creative twist like pumpkin cheesecake cookies, it’s guaranteed to be a seasonal favorite.
Ingredients
Crust:
- 1½ cups crushed graham crackers or digestive biscuits
- 6 tablespoons melted unsalted butter
- 2 tablespoons brown sugar
Filling:
- 16 oz 450g full-fat cream cheese, softened
- 1 cup pumpkin purée
- ¾ cup white sugar
- 2 large eggs
- 1 tsp vanilla extract alcohol-free
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- 2 tbsp all-purpose flour or almond flour for keto
Instructions
- Mix crust ingredients and press into a springform pan. Bake at 350°F (175°C) for 8 minutes. Let cool.
- Beat cream cheese until smooth. Add sugar, pumpkin, spices, eggs, vanilla, and flour. Blend until just combined.
- Pour filling over crust. Bake at 325°F (160°C) for 50–60 minutes until center is slightly jiggly.
- Let cool in the oven (door ajar) for 1 hour, then cool fully at room temp.
- Refrigerate at least 4 hours or overnight before slicing and serving.
Notes
Nutrition :
- Carbohydrates ~32g
- Protein~6g
- Fat~24g
- Saturated Fat~13g
- Cholesterol~95mg
- Sodium~220mg
- Sugar~23g
- Fiber~1g