Description
Pumpkin Pie Cheesecake is the ultimate dessert for fall, blending the rich creaminess of cheesecake with the warm spices of pumpkin pie. This delightful layered treat features a homemade graham cracker crust and is topped with crunchy pecans and fluffy whipped cream, making it perfect for Thanksgiving or any cozy gathering. Whether you’re impressing guests or indulging in a family favorite, this easy-to-make recipe will satisfy all your cravings. With just the right balance of sweetness and spice, this cheesecake is sure to become a seasonal staple!
Ingredients
- 2 ⅓ cups crushed graham crackers
- ⅓ cup granulated sugar
- ⅔ cup melted butter
- 16 ounces cream cheese (room temperature)
- 4 large eggs (2 for cheesecake, 2 for pumpkin layer)
- ½ cup sugar (for cheesecake)
- 15-ounce can pumpkin puree
- 1 cup evaporated milk
- ¼ cup brown sugar (packed)
- ¼ cup sugar (for pumpkin layer)
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Prepare a springform pan by lining it with parchment paper.
- Combine crushed graham crackers, sugar, and melted butter; press into the bottom of the pan.
- In a bowl, beat cream cheese until smooth. Add eggs, sugar, and vanilla; mix well and pour over crust.
- In another bowl, blend pumpkin puree, evaporated milk, eggs, sugars, cinnamon, nutmeg, and salt; pour over cheesecake layer.
- Bake for about 80 minutes or until set in the center. Cool completely before refrigerating for at least 4 hours or overnight.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg