Easy Pumpkin Pie Cheesecake Recipe
Pumpkin Pie Cheesecake combines the rich, creamy texture of cheesecake with the warm, spiced flavors of pumpkin pie. A sweet graham cracker crust holds a luscious filling made from cream cheese, pumpkin puree, and pumpkin pie spice, creating a perfect fall dessert. Top with whipped cream and a sprinkle of cinnamon for an extra touch of indulgence. Ideal for Thanksgiving or any autumn gathering.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes (plus cooling and chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
For the Topping (Optional):
- Whipped cream
- Ground cinnamon or additional pumpkin pie spice
Instructions
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Set aside.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup of sugar and vanilla extract, mixing until well combined.
- Add the eggs one at a time, beating after each addition until just incorporated. Do not overmix.
- Stir in the pumpkin puree and pumpkin pie spice until the filling is smooth and fully combined.
- Pour the cheesecake filling over the prepared crust, spreading it evenly.
- Bake in the preheated oven for 50-60 minutes, or until the center is almost set. The cheesecake should still have a slight jiggle in the middle.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving.
- Top with whipped cream and a sprinkle of ground cinnamon or additional pumpkin pie spice, if desired.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the filling.
- For a firmer cheesecake, bake slightly longer, but be careful not to overbake.
- Store leftovers in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice (1/12th of recipe)
- Calories: 420
- Sugar: 30g
- Sodium: 300mg
Find it online: https://janarecipes.com/easy-pumpkin-pie-cheesecake-recipe/