Description
This Pumpkin Pie Cheesecake combines the creamy richness of cheesecake with the warmth of pumpkin pie, creating an irresistible dessert that’s perfect for fall festivities or any sweet craving. With a buttery graham cracker crust and a luscious spiced filling, each slice evokes cozy memories of autumn gatherings. Whether served chilled or at room temperature, this delightful treat is sure to impress friends and family alike.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar, divided
- 1 cup pumpkin puree (canned)
- 16 oz cream cheese, softened
- ½ cup sour cream
- 3 large eggs
- 2 tsp pumpkin pie spice
- 2 tsp vanilla extract
- Whipped cream (for topping)
Instructions
- Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
- Create the crust by mixing graham cracker crumbs, melted butter, and ¼ cup sugar until crumbly. Press firmly into the bottom of the springform pan. Bake for about 10 minutes until golden.
- In a bowl, beat together cream cheese and remaining sugar until fluffy. Mix in pumpkin puree, sour cream, vanilla extract, and pumpkin pie spice until smooth.
- Add eggs one at a time, blending well after each addition. Pour filling over cooled crust.
- Bake for 50-60 minutes until edges are set but center jiggles slightly. Turn off oven and let cheesecake cool inside for an hour.
- Refrigerate for at least 4 hours or overnight before serving. Top with whipped cream if desired.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 24g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg