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Pumpkin Patch Cheesecake: Indulge in Irresistible Flavor!

Pumpkin Patch Cheesecake

A deliciously creamy pumpkin cheesecake with a graham cracker crust, perfect for fall celebrations.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 4 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a springform pan.
  3. In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar and mix until well combined.
  4. Add pumpkin puree, eggs, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until smooth and creamy.
  5. Pour the cheesecake filling over the crust in the springform pan.
  6. Bake for 60-70 minutes or until the center is set and the edges are lightly browned.
  7. Allow the cheesecake to cool, then refrigerate for at least 4 hours before serving.

Notes

  • For best results, use room temperature cream cheese.
  • Top with whipped cream and a sprinkle of cinnamon before serving.
  • This cheesecake can be made a day in advance for better flavor.