Halloween Pumpkin Cheesecake Delight (Ready-to-Print Version)
Creamy pumpkin dessert with warming spices and a crisp graham crust, perfect for festive fall celebrations.
# What You’ll Need:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/3 cup granulated sugar
03 -
1/2 cup unsalted butter, melted
→ Filling
04 -
3 (8 oz) packages cream cheese, softened
05 -
1 cup granulated sugar
06 -
1 cup canned pumpkin puree (not pie filling)
07 -
3 large eggs
08 -
1 teaspoon vanilla extract
09 -
1 teaspoon ground cinnamon
10 -
1/4 teaspoon ground nutmeg
11 -
1/4 teaspoon ground ginger
12 -
1/4 teaspoon salt
→ Toppings (optional)
13 -
Whipped cream (store-bought or homemade)
14 -
Crushed pecans or walnuts
15 -
Sprinkle of cinnamon or pumpkin spice
# Step-by-Step Guide:
01 -
Preheat the oven to 325°F.
02 -
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan.
03 -
Beat softened cream cheese until smooth. Gradually add sugar and beat until fluffy. Blend in pumpkin puree, eggs, vanilla, cinnamon, nutmeg, ginger, and salt until just combined.
04 -
Pour the filling over the crust, spreading evenly. Bake for 60 to 70 minutes until the center is set but slightly jiggly.
05 -
Turn off the oven, crack the door, and let cheesecake cool inside for about one hour.
06 -
Remove from oven, cool to room temperature, then refrigerate for at least 4 hours.
07 -
Run a knife around the edges of the pan. Top with whipped cream and optional garnish before serving.
# Handy Tips:
01 -
Allow the cheesecake to chill thoroughly to achieve optimal texture and flavor.