Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 2 cups cream cheese, softened
- 1 cup pumpkin puree (canned or homemade)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup heavy whipping cream, whipped to stiff peaks
If you’re feeling adventurous, you can substitute the graham cracker crumbs with crushed gingersnaps for an extra spicy kick, or add a touch of cardamom to the spice mix, a tip I picked up during a winter in the bustling spice markets of Spain.
Instructions
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are well-coated and resemble wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. I find using the bottom of a measuring cup helps achieve an even layer. Place in the refrigerator to chill while you prepare the filling.
- In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, and ginger. Mix until well combined and the filling is smooth.
- Gently fold the whipped cream into the pumpkin mixture until fully incorporated. This step is crucial for achieving that light, airy texture that reminds me of the delicate pastries I enjoyed in European cafes.
- Pour the filling over the chilled crust, smoothing the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set.
- Once set, carefully remove the cheesecake from the springform pan. Serve chilled, perhaps with a dollop of whipped cream or a sprinkle of cinnamon, as I often do for an extra touch of elegance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
