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Pumpkin Cheesecake with Ginger Graham Cracker Crust

This pumpkin cheesecake combines a creamy, smooth filling infused with seasonal spices and a crunchy graham cracker crust flavored with ginger and brown sugar. Once baked and chilled, it has a velvety texture and a visually appealing, golden-brown top. The dessert presents as a rich, spiced cheesecake with a firm crust, perfect for autumn-inspired gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs about 10 full sheets crushed
  • 1/4 cup brown sugar for crust
  • 1/2 cup unsalted butter melted
  • 1 teaspoon ground ginger for crust
  • 16 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 cup canned pumpkin (not pie filling)
  • 3 large eggs at room temperature
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

Equipment

  • 10-inch springform pan
  • Mixing bowls
  • Electric mixer or hand whisk
  • Rubber spatula
  • Food processor or plastic bag and rolling pin
  • Measuring cups and spoons
  • Baking sheet

Method
 

  1. Combine graham cracker crumbs, brown sugar, ginger, and salt in a bowl. Mix in the melted butter until crumbs are evenly coated and the mixture sticks together when pressed.
  2. Press the crumb mixture evenly into the bottom of a springform pan to form the crust. Use the back of a spoon or measuring cup to compact it firmly. Transfer to the refrigerator to chill while preparing the filling.
  3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2-3 minutes.
  4. Gradually add granulated sugar, continuing to beat until the mixture is light and creamy.
  5. Mix in the canned pumpkin until fully incorporated, creating a smooth, orange-colored batter.
  6. Add eggs one at a time, beating after each addition. The mixture should become thick and velvety.
  7. Stir in cinnamon, nutmeg, cloves, and salt until fragrant and evenly distributed throughout the batter.
  8. Pour the pumpkin cheesecake filling over the chilled crust, spreading it evenly with a spatula.
  9. Place the springform pan on a baking sheet and bake at 350°F (175°C) for about 60 minutes, or until the edges are set and the center slightly jiggles.
  10. Remove the cheesecake from the oven and let it cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight for best results.
  11. Run a knife around the edges to loosen, then carefully remove the springform ring. Slice the cheesecake and serve chilled, optionally garnished with whipped cream or a sprinkle of cinnamon.

Notes

Make sure to chill the cheesecake thoroughly before serving to achieve a firm, creamy texture. You can enhance flavor by adding a dollop of whipped cream on top.