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Mom’s Best Pumpkin Cheesecake Recipe That Will Steal the Show

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Learn how to make delicious Mom’s Best Pumpkin Cheesecake. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 1/2 cups graham cracker crumbs (or digestive biscuits for a twist)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • Optional: 1/2 cup sour cream or Greek yogurt for extra creaminess

If you’re looking to swap ingredients, I’ve found that using maple syrup instead of some of the sugar adds a lovely depth, reminiscent of Mama Lu’s blackberry jams sweetened with wild honey. And if dairy is a concern, cream cheese alternatives made from cashews or coconut can work, though the texture will shift a bit.

Instructions

  1. Preheat your oven to 350°F. Butter a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
  2. In a medium bowl, combine the graham cracker crumbs and 1/4 cup sugar. Pour in the melted butter and stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared pan, creating an even crust. Set aside.
  3. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy—about 3-4 minutes. This step is key; I remember Mama Lu saying, “Take your time here, sugar. It’s the creaminess that makes folks come back for more.”
  4. Add 1 cup sugar to the cream cheese and continue beating until well combined.
  5. Blend in the pumpkin puree, eggs (one at a time), and vanilla extract. Make sure each egg is fully mixed before adding the next to keep the batter silky.
  6. In a small bowl, whisk together cinnamon, nutmeg, ginger, cloves, and salt. Gradually fold the spice mixture into the batter, mixing just until incorporated to avoid overworking.
  7. Optional: Stir in sour cream or Greek yogurt for a tangier, creamier cheesecake.
  8. Pour the filling over the crust in the springform pan, smoothing the top with a spatula.
  9. Bake for 55-65 minutes. The edges should be set, but the center will still have a slight wobble like a gentle mountain breeze. Mama Lu always said, “Don’t rush the bake. Let it tell you when it’s done.”
  10. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracks, just like the slow pace of life back home.
  11. Remove from the oven and chill in the refrigerator for at least 4 hours, preferably overnight. The flavors deepen, the texture firms, and the love sets in.
  12. When ready to serve, run a knife around the edges before unlocking the springform. Slice with a warm, wet knife for clean cuts.

Find it online: https://claracooking.com/moms-best-pumpkin-cheesecake/