Description
A rich, creamy pumpkin cheesecake that blends fall spices with indulgent cheesecake goodness.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup pumpkin purée
- 3 large eggs
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- Pinch of salt
Instructions
- Preheat your oven to 325°F (160°C).
- Mix the graham cracker crumbs, sugar, and melted butter until it resembles sand. Pat into the bottom of a 9-inch springform pan and bake for about 10 minutes.
- Beat the softened cream cheese with 1 cup of sugar until smooth and creamy.
- Add in the pumpkin, eggs, vanilla, pumpkin pie spice, and salt, mixing until just combined.
- Pour the filling over the cooled crust and bake for about 55-60 minutes, until the center is set.
- Turn off the oven, crack the door, and let it cool inside for about an hour.
- Chill in the fridge for at least 4 hours, preferably overnight.
Notes
Serve with whipped cream, toasted pecans, or caramel sauce. Store in the fridge for up to a week or freeze slices tightly wrapped.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg
Keywords: pumpkin cheesecake, Thanksgiving dessert, fall dessert, creamy cheesecake, dessert recipe