Ingredients
Scale
- 1 1/2 cups graham cracker crumbs (or digestive biscuits for a subtler sweetness)
- 1/4 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
If you’re looking to make this recipe a bit lighter, you can substitute the cream cheese with a blend of half cream cheese and half ricotta cheese. For a gluten-free option, swap the graham crackers with gluten-free crumbs or finely crushed nuts like pecans or almonds.
Instructions
- Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing it lightly with butter or non-stick spray.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom of the springform pan to create an even crust. Set aside.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 3-4 minutes. This step reminds me of watching Mama Lou patiently beat the cream cheese, her hands steady, eyes focused but warm.
- Add granulated sugar and continue beating until fully incorporated and fluffy.
- Beat in the eggs, one at a time, ensuring each is fully mixed before adding the next. Stir in vanilla extract and the flour. The flour helps give the cheesecake its perfect texture, a little secret Mama Lou shared with me one chilly afternoon.
- In a separate bowl, mix together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt until smooth. This fragrant blend always fills the kitchen with that unmistakable autumn aroma that Ouma and I chase around the house.
- Pour half of the cream cheese mixture over the crust in the springform pan.
- Next, gently spoon dollops of the pumpkin mixture over the cream cheese layer.
- Pour the remaining cream cheese mixture over the pumpkin dollops.
- Using a butter knife or skewer, gently swirl the pumpkin mixture into the cream cheese to create a marbled effect. Don’t overdo it; the beauty is in the delicate, random swirls that tell a story of care and patience.
- Bake in the preheated oven for 55-65 minutes, or until the edges are set and the center slightly jiggles when you gently shake the pan. I always peek through the oven door, just like Mama Lou did, making sure not to open it too often.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling prevents cracks, a little tip I learned after many imperfect cheesecakes during my early baking days.
- Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
