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–+ servings

Pumpkin Pie Cheesecake

A delightful blend of pumpkin pie and cheesecake that captures the essence of fall, perfect for gatherings and holidays.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Holiday
Cuisine: American, Seasonal
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
Filling
  • 2 cups cream cheese, softened Make sure it's at room temperature.
  • 1 cups sugar Can be replaced with a sugar substitute.
  • 1 cups pumpkin puree Freshly cooked or canned.
  • 3 large eggs Do not overmix.
  • 1 teaspoon pumpkin pie spice
For Serving
  • to taste whipped cream For topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine graham cracker crumbs and melted butter until well-mixed. Press this mixture into the bottom of your pie dish to create the crust.
  3. In a large mixing bowl, beat the softened cream cheese and sugar together until creamy and smooth.
  4. Add in the pumpkin puree, eggs, and pumpkin pie spice, mixing until fully combined and the filling is velvety.
  5. Pour the pumpkin cheesecake mixture over the graham cracker crust in the pie dish.
Baking
  1. Bake in the preheated oven for about 50-60 minutes, or until the center is set but slightly jiggly.
  2. Remove from the oven and let it cool for a bit before placing it in the refrigerator for several hours to chill.
Serving
  1. Serve with whipped cream on top for an extra touch of decadence.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 12gSodium: 200mgFiber: 1gSugar: 15g

Notes

Feel free to experiment with variations such as chocolate chips or using a gingersnap crust. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.

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