Ingredients and Weight:
- 1 1/4 cups graham cracker crumbs (113g)
- 1/4 cup granulated sugar (50g)
- 1/4 cup melted unsalted butter (57g)
- 1 (30-ounce) can of pure pumpkin purée (850g)
- 1 (14-ounce) can of sweetened condensed milk (397g)
- 2 large eggs
- 1 teaspoon ground cinnamon (2g)
- 1/2 teaspoon ground ginger (1g)
- 1/4 teaspoon ground nutmeg (1g)
- 1/8 teaspoon salt (0.5g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- In a large bowl, whisk together pumpkin purée, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt.
- Pour pumpkin mixture into the prepared crust.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before serving.
Nutritional Information:
- Calories per slice: 410
- Fat: 17g
- Saturated Fat: 8g
- Carbohydrates: 58g
- Sugar: 43g
- Protein: 8g
Dish Characteristics:
- Creamy and smooth texture
- Rich pumpkin flavor
- Warm and comforting spice blend
- Perfect for fall and holiday gatherings
User Comments:
- "This is the best pumpkin cheesecake I've ever had! It's so creamy and flavorful."
- "I love the subtle spices. They really complement the pumpkin."
- "This cheesecake is so easy to make, and it always turns out perfect."
- "I've made this cheesecake for my family every year for the past five years. It's a tradition now."
- "I'm not usually a fan of pumpkin desserts, but this cheesecake is an exception. It's absolutely delicious."
Special Precautions and Tips:
- Make sure to use pure pumpkin purée, not pumpkin pie filling.
- If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to wrap the outside of the pan with foil before baking to prevent leaks.
- Let the cheesecake cool completely before serving. This will help it set properly.
