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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ½ cup granulated sugar (for crust) - 4 (8 oz) packages cream cheese, softened - 1 cup granulated sugar (for filling) - 1 cup canned pumpkin puree (not pie filling) - 4 large eggs - 1 teaspoon vanilla extract - 2 teaspoons ground cinnamon - 1 teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ teaspoon salt - Whipped cream (for topping) - Optional: Crushed pecans or walnuts (for garnish)

Best Pumpkin Cheesecake

Indulge in the flavors of fall with this Best Pumpkin Cheesecake Recipe that's simple and absolutely delicious! Perfect for gatherings, this creamy treat combines pumpkin spice goodness with expert tips to avoid common baking mistakes. From making the crust to achieving the ideal texture, I’ll guide you through each step for stunning results. Click through to explore the full recipe and delight your family and friends with this seasonal favorite!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

½ cup granulated sugar (for crust)

4 (8 oz) packages cream cheese, softened

1 cup granulated sugar (for filling)

1 cup canned pumpkin puree (not pie filling)

4 large eggs

1 teaspoon vanilla extract

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon salt

Whipped cream (for topping)

Optional: Crushed pecans or walnuts (for garnish)

Instructions
 

Preheat your oven to 325°F (160°C).

    In a mixing bowl, combine the graham cracker crumbs, melted butter, and ½ cup of sugar until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form a tight crust.

      In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy and smooth, about 2 minutes.

        Gradually add the 1 cup of granulated sugar to the cream cheese while continuing to beat. Mix until well combined.

          Add the pumpkin puree, eggs one at a time, vanilla extract, ground cinnamon, nutmeg, ginger, and salt. Mix thoroughly until smooth and everything is well blended.

            Pour the pumpkin cheesecake filling over the prepared crust in the springform pan and spread it evenly.

              Bake in the preheated oven for 60-70 minutes, or until the center is set but slightly jiggly. The edges should appear firm.

                Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for about 1 hour to prevent cracking.

                  Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.

                    Before serving, top with whipped cream and sprinkle crushed pecans or walnuts for added texture and flavor.

                      Prep Time: 20 min | Total Time: 5 hours | Servings: 12

                        - Presentation Tips: Slice the cheesecake neatly and serve each piece with a swirl of whipped cream on top and a sprinkle of crushed nuts around for decoration.