Description
This easy pumpkin pie cheesecake is the ultimate autumn dessert, featuring a velvety, spiced pumpkin cream cheese filling nestled atop a buttery graham cracker crust. By balancing tangy cream cheese with earthy pumpkin puree, this hybrid treat offers a smooth, crack-free texture that is perfect for holiday gatherings or cozy evenings at home. It is a sophisticated yet accessible dish that bridges the gap between classic cheesecake and traditional pumpkin pie.
Ingredients
1.5 cups graham cracker crumbs
0.5 cup unsalted butter, melted
24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1 cup pumpkin puree
2 teaspoons pumpkin spice
1 teaspoon pure vanilla extract
Instructions
Combine graham cracker crumbs with melted butter and press into a nine-inch springform pan.
Bake the crust at 350 degrees Fahrenheit for ten minutes and allow to cool.
Beat softened cream cheese and sugar until smooth.
Add eggs one at a time on low speed.
Mix in pumpkin puree, pumpkin spice, and vanilla extract.
Pour batter over crust and smooth the top.
Bake at 325 degrees Fahrenheit for sixty-five minutes until edges are set.
Turn off the oven and let the cheesecake cool inside for one hour to prevent cracking.
Notes
Ensure all dairy ingredients are at room temperature to prevent lumps. Always use pure pumpkin puree, not pre-mixed pumpkin pie filling, to ensure the right consistency and sweetness levels.
- Prep Time: 25
- Cook Time: 65
- Category: Dinner
- Method: Baking
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 250mg
- Fat: 26g
- Saturated Fat: 15g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg