Description
Pumpkin Pie Cheesecake is the ultimate fall dessert that beautifully marries the creamy richness of cheesecake with the warm, spiced flavors of pumpkin pie. Nestled in a buttery graham cracker crust and topped with crunchy pecans and whipped cream, this delightful treat is perfect for Thanksgiving gatherings or any autumn celebration. With its layered presentation and decadent taste, it’s sure to impress family and friends alike.
Ingredients
Scale
- 2 ⅔ cups crushed graham crackers
- ⅓ cup sugar
- ⅔ cup melted butter
- 16 ounces cream cheese (room temperature)
- 2 eggs
- 1 cup pumpkin puree
- 1 cup evaporated milk
- 2 eggs (plus 2 more for pumpkin layer)
- ¼ cup brown sugar (packed)
- ¾ cup sugar (total)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper.
- Combine crushed graham crackers, sugar, and melted butter; press into the bottom of the pan.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well; stir in vanilla. Pour over the crust.
- In another bowl, whisk pumpkin puree, evaporated milk, brown sugar, remaining sugar, spices, and eggs until smooth; pour over cheesecake layer.
- Bake for about 80 minutes or until set; cool to room temperature before refrigerating overnight.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 115g)
- Calories: 360
- Sugar: 26g
- Sodium: 290mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg