Description
Easy pumpkin pie cheesecake combines the rich, creamy texture of cheesecake with the warm, spiced flavors of pumpkin pie. This delightful dessert features a buttery graham cracker crust, a smooth pumpkin cream cheese filling, and is perfect for Thanksgiving or any fall gathering. It’s simple to make and sure to impress your guests.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Pumpkin Layer:
- 1 cup pumpkin puree
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 large egg
Instructions
- Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
- Bake for 8-10 minutes until lightly golden. Remove and let cool.
- Make the Cheesecake Layer:
- In a large bowl, beat the softened cream cheese with sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Pour the cream cheese mixture over the cooled crust, spreading it evenly.
- Prepare the Pumpkin Layer:
- In a separate bowl, mix the pumpkin puree with cinnamon, nutmeg, ginger, cloves, and an egg until well combined.
- Carefully spread the pumpkin mixture over the cheesecake layer.
- Bake:
- Bake the cheesecake at 350°F (175°C) for 35-40 minutes, or until the center is set and a toothpick inserted into the middle comes out clean.
- Remove from the oven and let cool completely at room temperature.
- Chill:
- Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to fully set.
- Serve:
- Run a knife around the edge of the pan before releasing the springform.
- Slice and serve with whipped cream, if desired.
Notes
- For a smoother texture, make sure the cream cheese is fully softened before mixing.
- This cheesecake can be made a day in advance and stored in the refrigerator.
- Top with a drizzle of caramel sauce or a sprinkle of chopped pecans for added flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 250mg