Ingredients:

  • 1 ½ cups graham cracker crumbs (150g)
  • ½ cup unsalted butter, melted (115g)
  • 2 tablespoons granulated sugar (25g)
  • 16 ounces cream cheese, softened (450g)
  • 1 cup canned pumpkin puree (240g)
  • ¾ cup powdered sugar (90g)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 cup whipped cream (optional for topping - 240ml)

Instructions:

  1. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until fully coated and resembles wet sand.
  2. Press the mixture evenly into the bottom of the springform pan to form the crust.
  3. In another mixing bowl, beat the softened cream cheese until smooth.
  4. Add the pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until fully combined and creamy.
  5. Gently fold in the whipped cream if using for added lightness.
  6. Pour the filling over the prepared crust and spread evenly. Smooth the top with a spatula.
  7. Cover and refrigerate the cheesecake for at least 4 hours or until set, preferably overnight.
  8. Once set, remove the cheesecake from the springform pan. Slice and serve chilled, optionally garnished with extra whipped cream.