Christmas Pumpkin Cheesecake
A delightful cheesecake blending pumpkin and warm spices, creating a rich and creamy experience that’s perfect for festive occasions.
Ingredients
Cheesecake Filling
- 2 cups pumpkin puree Use canned or homemade for a smooth texture.
- 1.5 cups cream cheese Make sure it's softened.
- 1 cup sugar Adjust to taste.
- 1 teaspoon vanilla extract Adds depth of flavor.
- 1 teaspoon ground cinnamon Essential for holiday spice.
- 0.5 teaspoon ground nutmeg Enhances the pumpkin flavor.
- 0.25 teaspoon ground ginger Adds zest.
- 3 large eggs Helps bind the filling.
Crust
- 1 pre-made graham cracker crust Ideal for quick preparation.
Instructions
Preparation
- Gather all your ingredients on a clean surface.
- Preheat your oven to 325°F (160°C).
- In a large bowl, beat the softened cream cheese until smooth.
- Add sugar, vanilla extract, and pumpkin puree to the bowl and mix until well combined.
- Incorporate the eggs one at a time, mixing well after each addition.
- Stir in ground cinnamon, nutmeg, and ginger.
- Pour the mixture into the pre-made graham cracker crust.
Baking
- Bake in the preheated oven for approximately 55-60 minutes.
- Remove from the oven and allow it to cool at room temperature for 30 minutes.
- Refrigerate for at least 4 hours before serving.
Serving
- Slice the cheesecake into even pieces and serve.
- Top with whipped cream, pecans, or caramel sauce if desired.
Notes
For a healthier option, substitute Greek yogurt for cream cheese. This cheesecake can be frozen for up to three months.