Description
A delightful dessert that combines the warm flavors of fall with a creamy, rich texture, featuring pumpkin and cardamom.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon ground cardamom
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon salt
- Whipped cream, for serving
Instructions
- Preheat your oven to 350°F (175°C).
- Combine graham cracker crumbs and melted butter in a mixing bowl.
- Press the crumb mixture into the bottom of a 9-inch springform pan and bake for 8-10 minutes.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add granulated sugar to the cream cheese and beat until light and fluffy.
- Mix in pumpkin puree, ground cardamom, vanilla extract, and salt.
- Add eggs one at a time, mixing on low speed after each addition.
- Pour the filling over the cooled crust and smooth the top.
- Bake for 50-60 minutes until the edges are set and the center is slightly jiggly.
- Cool in the oven for about an hour, then refrigerate for at least 4 hours or overnight.
- Serve with whipped cream on top.
Notes
- Allow cream cheese to soften at room temperature for at least 30 minutes before mixing.
- Be careful not to overmix the batter to avoid cracks.
- Store leftovers covered in the refrigerator for up to five days.
- For freezing, wrap individual slices in plastic wrap and place in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Pumpkin, Cardamom, Cheesecake, Dessert, Fall, Baking