Ingredients:
Crust
1 1/2 cups graham cracker crumbs
1/4 cup brown sugar
1/2 tsp cinnamon
1/2 cup melted butter
Cheesecake Filling
16 oz cream cheese, softened
1 cup pumpkin puree
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
Topping (optional)
Whipped cream
Cocoa powder for dusting
Directions:
Preheat your oven to 350°F (175°C). Grease a springform pan.
In a bowl, combine graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press the mixture into the bottom of the prepared pan. Set aside.
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the pumpkin puree, eggs, vanilla extract, and spices (cinnamon, ginger, nutmeg, cloves). Beat until fully combined.
Pour the filling over the crust and smooth the top with a spatula.
Bake for 50-60 minutes, or until the center is set. Turn off the oven and let the cheesecake cool with the door slightly open for 1 hour.
Refrigerate for at least 4 hours or overnight before serving.
Top with whipped cream and a dusting of cocoa powder before serving, if desired.
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 5 hours (including cooling and chilling time)
Servings: 8-10
Calories: 350 kcal per serving
