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Pumpkin Cheesecake with Sea Salt and Ginger-Graham Crust

This pumpkin cheesecake combines a velvety cream cheese filling seasoned with autumn spices and pureed pumpkin, baked until smooth with a slight jiggle in the center. It is layered on a crispy graham cracker crust infused with ginger and topped with a sprinkle of sea salt, creating a harmonious balance of flavors and textures. The final dessert has a creamy, firm texture with a lightly browned top and a decorative crust edge.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups Graham cracker crumbs preferably gluten-free or traditional
  • 1/4 cup granulated sugar for crust
  • 1/2 cup unsalted butter melted
  • 1 1/2 cups Cream cheese softened
  • 1 cup Pureed pumpkin canned or freshly cooked
  • 3/4 cup granulated sugar for filling
  • 3 large eggs room temperature
  • 1 1/2 teaspoons ground cinnamon plus extra for crust
  • 1/2 teaspoon ground ginger optional, for added flavor
  • 1/2 teaspoon sea salt for topping and crust infusion

Equipment

  • Springform pan
  • Mixing bowls

Method
 

  1. Mix the graham cracker crumbs, sugar, and a pinch of cinnamon in a bowl until evenly combined. Pour in melted butter and stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of a greased springform pan, creating an even crust, then bake at 350°F (175°C) for 8-10 minutes until lightly fragrant. Let it cool while preparing the filling.
  2. In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2 minutes. Add the pumpkin puree, sugar, vanilla extract, cinnamon, ginger, and a pinch of sea salt, mixing until well combined and smooth.
  3. One at a time, beat in the eggs, ensuring each is fully incorporated before adding the next. The batter should be thick, velvety, and slightly aerated, with no lumps remaining.
  4. Pour the filling mixture over the cooled crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles and create an even surface.
  5. Bake the cheesecake at 350°F (175°C) for about 55-60 minutes, or until the edges are set but the center still gently jiggles when shaken. The top might turn a light golden brown, with slight cracks forming if baked a bit longer.
  6. Turn off the oven and crack the oven door open. Let the cheesecake cool inside for about an hour to prevent cracking. Then, transfer it to the fridge and chill for at least 4 hours or overnight to set fully and develop flavors.
  7. Just before serving, sprinkle a pinch of sea salt over the top for a savory contrast. Slice with a sharp knife, and serve chilled for a rich, velvety dessert with a crispy crust and spiced pumpkin filling.

Notes

Ensure the cream cheese is softened for smooth mixing. Do not overmix once eggs are added to avoid cracks. Chill thoroughly to achieve the perfect texture. Optional: garnish with whipped cream or toasted pecans for extra flavor.