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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup brown sugar, packed - ¼ teaspoon salt

Best Pumpkin Cheesecake

Fall in love with dessert this season with the Best Pumpkin Cheesecake recipe! This creamy and delicious delight features a rich pumpkin filling nestled in a buttery graham cracker crust, perfect for Thanksgiving or cozy nights. Easy to make and sure to impress, it's a treat everyone will adore. Ready to bake something special? Click through to explore the full recipe and enjoy every layer of this tasty delight!
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup brown sugar, packed

¼ teaspoon salt

For the Cheesecake Filling:

16 oz cream cheese, softened to room temperature

1 cup granulated sugar

1 cup pure pumpkin puree (ensure it's not pumpkin pie filling)

3 large eggs, at room temperature

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cloves

1 tablespoon all-purpose flour

For the Topping:

1 cup whipped cream (store-bought or homemade)

¼ teaspoon ground cinnamon (for garnish)

Optional: caramel sauce for drizzling

Instructions
 

Preheat the Oven: Set your oven to 325°F (160°C). Grease the bottom and sides of a 9-inch springform pan with butter or non-stick spray and set it aside.

    Prepare the Crust: In a medium mixing bowl, combine graham cracker crumbs, melted butter, brown sugar, and salt. Stir until the mixture is evenly moistened. Firmly press this mixture into the bottom of the prepared springform pan, creating an even layer. Bake in the preheated oven for 10 minutes. Remove the crust from the oven and allow it to cool completely.

      Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it becomes smooth and creamy, about 2-3 minutes.

        Incorporate Sugar: Gradually add the granulated sugar to the creamed cheese. Continue beating until the mixture is fully combined and fluffy.

          Add Pumpkin Puree: Mix in the pumpkin puree until the filling is completely smooth, ensuring there are no lumps.

            Incorporate Eggs and Spices: With the mixer running on low, add the eggs one at a time, mixing well after each addition. Once all eggs are incorporated, add in vanilla extract, ground cinnamon, nutmeg, ginger, cloves, and flour. Mix gently until just combined, taking care not to overmix the batter.

              Pour the Filling: Carefully pour the luscious pumpkin cheesecake filling over the cooled graham cracker crust. Use a spatula to smooth the top for an even finish.

                Bake the Cheesecake: Place the cheesecake in the oven and bake for 50-60 minutes, or until the center is set but still has a slight jiggle. Turn off the oven and leave the cheesecake inside with the oven door ajar for about 1 hour to cool gently.

                  Chill the Cheesecake: After the hour has passed, remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, but ideally overnight, to allow the flavors to develop and the filling to set completely.

                    Serve: When ready to serve, top the chilled cheesecake with a generous dollop of whipped cream. Sprinkle with ground cinnamon and, if desired, drizzle with caramel sauce for an extra touch of sweetness.

                      - Prep Time: 25 minutes | Total Time: 5 hours (including chilling) | Servings: 10-12 slices

                        - Presentation Tips: Present the cheesecake on an elegant decorative platter. For a festive flair, pipe whipped cream rosettes on top and adorn the edges with mini pumpkin candies for visual appeal.