Ingredients
1.5 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted
24 oz cream cheese, room temperature
1 cup granulated sugar
1/4 cup light brown sugar
1 cup pumpkin puree
3 large eggs, room temperature
1 tbsp instant espresso powder
1 tsp vanilla extract
1.5 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
Instructions
Step 1: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
Step 2: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the pan and bake for 10 minutes, then let cool.
Step 3: In a large bowl, beat the cream cheese and remaining sugars until smooth and creamy.
Step 4: Mix in the pumpkin puree, vanilla, and all the spices until well combined.
Step 5: Dissolve the instant espresso powder in a teaspoon of warm water and stir it into the batter.
Step 6: Add eggs one at a time, mixing on low speed just until combined to avoid over-aerating.
Step 7: Wrap the bottom of the pan in foil, place it in a water bath, and pour the batter over the crust.
Step 8: Bake for 75 minutes or until the edges are set but the center still has a slight jiggle.
Step 9: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour before refrigerating overnight.
Notes
Ensure all dairy ingredients are at room temperature for the smoothest texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 28g
- Sodium: 310mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 115mg
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