Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Feel free to substitute the spices with 2 teaspoons of pumpkin pie spice if you have it on hand. This is a trick I picked up from my mother, who loved improvising in the kitchen.
Instructions
- Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form a crust.
- In a large bowl, beat the cream cheese, 1 cup sugar, and vanilla extract until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition. This step always reminds me of my childhood, helping Nonna Rosa with her famous marinara, learning the patience and care each recipe requires.
- Take one cup of the cream cheese mixture and set aside.
- To the remaining mixture, add the pumpkin puree and spices. Stir until fully combined.
- Pour the pumpkin mixture over the crust. Spoon the reserved cream cheese mixture on top in dollops, then gently swirl with a knife to create a marbled effect.
- Bake for 55-60 minutes, or until the center is set. Allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, remove the cheesecake from the pan and slice with a warm knife for clean cuts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
