Easy Pumpkin Pie Cheesecake Recipe
This easy Pumpkin Pie Cheesecake recipe combines the rich flavors of pumpkin pie and creamy cheesecake, making it an irresistible dessert for fall and holiday gatherings. With a buttery graham cracker crust and a spiced pumpkin filling, it's a crowd-pleaser that’s simple to make and perfect for entertaining.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours 30 minutes (including cooling and chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Graham cracker crumbs
- Unsalted butter, melted
- Cream cheese, softened
- Granulated sugar
- Brown sugar
- Pumpkin puree
- Eggs
- Sour cream
- Vanilla extract
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Ground cloves
- Whipped cream (optional)
Instructions
- Preheat oven to 325°F (163°C). Prepare a springform pan with non-stick spray.
- Combine graham cracker crumbs and melted butter, pressing the mixture into the bottom of the pan to form the crust.
- In a large bowl, beat the cream cheese and sugars until smooth. Add pumpkin puree and spices, mixing until combined.
- Add eggs one at a time, blending well after each addition. Mix in sour cream and vanilla extract.
- Pour the mixture over the crust and smooth the top with a spatula.
- Bake for 60-70 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven, leaving the cheesecake inside for an additional hour.
- Remove from the oven and let it cool completely before refrigerating for at least 4 hours.
- Serve chilled, topped with whipped cream if desired.
Notes
- Ensure all ingredients are at room temperature to avoid lumps in the cheesecake batter.
- For best results, use a water bath during baking to prevent cracks in the cheesecake.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 27g
- Sodium: 300mg
Find it online: https://cookingwithtina.com/easy-pumpkin-pie-cheesecake-recipe/