Pumpkin Cheesecake

This delightful Pumpkin Cheesecake is a creamy and rich dessert that perfectly blends the flavors of autumn spices with a smooth cheesecake texture. Served on a buttery graham cracker crust, it's an irresistible treat for any occasion.

Ingredients

• Cream cheese - 120 grams
• Pumpkin puree - 100 grams
• Granulated sugar - 50 grams
• Brown sugar - 25 grams
• Egg - 1 large
• Vanilla extract - 1 teaspoon
• Ground cinnamon - 1/2 teaspoon
• Ground nutmeg - 1/4 teaspoon
• Ground ginger - 1/4 teaspoon
• Graham cracker crumbs - 75 grams
• Unsalted butter - 30 grams, melted
• Salt - a pinch

Steps

1. Preheat your oven to 180°C (350°F).
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and a pinch of salt. Mix until the crumbs are evenly moistened.
3. Press the crumb mixture into the bottom of a small springform pan (approximately 6 inches in diameter) to form the crust. Bake for 8-10 minutes, then remove from the oven and set aside to cool.
4. In a large bowl, beat the cream cheese until smooth. Add granulated sugar and brown sugar, mixing until well combined.
5. Add the pumpkin puree, egg, vanilla extract, cinnamon, nutmeg, and ginger to the cream cheese mixture. Beat until everything is well incorporated and smooth.
6. Pour the pumpkin cheesecake filling over the cooled crust, spreading it evenly.
7. Bake in the preheated oven for 25-30 minutes, or until the center is set but still slightly jiggly.
8. Turn off the oven and leave the cheesecake inside with the door ajar for about 10-15 minutes to cool gradually.
9. Remove from the oven and let it cool completely at room temperature before refrigerating for at least 2 hours.
10. Serve chilled, optionally topped with whipped cream or a sprinkle of cinnamon.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 36 g
• Fiber: 2 g
• Sugar: 20 g
• Sodium: 300 mg
• Cholesterol: 70 mg
• Total Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Water: 0.15 L

Health Benefits

• Pumpkin is rich in vitamins A and C, supporting eye health and immune function.
• The spices used, such as cinnamon and ginger, have anti-inflammatory properties.

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