Ingredients
Scale
- For the crust:
- 1 ½ cups crushed graham crackers
- ½ cup unsalted butter, melted
- ¼ cup sugar
- For the cheesecake filling:
- 2 (8-ounce) packages cream cheese, softened
- 1 cup brown sugar
- 1 cup pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- For the cosmic glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 2 tablespoons cocoa powder
- Edible glitter for garnish
Instructions
- Preheat your oven to 325°F (160°C). In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar until well mixed. Press into the bottom of a 9-inch springform pan. Bake for about 10 minutes until golden, then set aside.
- In a large mixing bowl, beat cream cheese and brown sugar until creamy. Gradually add pumpkin puree, eggs, vanilla extract, cinnamon, and nutmeg. Beat until smooth. Pour over the cooled crust and spread evenly.
- Bake for 55-60 minutes until edges are set and center has slight jiggle. Let cool at room temperature for an hour, then refrigerate for at least 4 hours or overnight.
- Whisk powdered sugar, milk, and cocoa powder until drizzling consistency. Pour over chilled cheesecake and sprinkle with edible glitter. Slice and serve.
Notes
- Store leftover cheesecake in an airtight container in the refrigerator for up to five days.
- For longer storage, wrap tightly with plastic wrap and freeze for up to three months.
- Thaw in the refrigerator before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 28g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg