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Description
A simple and delicious pumpkin cheesecake recipe perfect for fall and Thanksgiving.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 (15 ounce) can pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in melted butter until combined. Press mixture evenly into the bottom of a 9-inch springform pan.
- Bake the crust for 8-10 minutes, then let it cool.
- In a large bowl, beat the cream cheese until smooth.
- Add pumpkin puree, 3/4 cup sugar, eggs, pumpkin pie spice, and vanilla extract. Beat until just combined. Do not overmix.
- Pour the pumpkin mixture over the cooled crust.
- Bake for 50-60 minutes, or until the center is almost set.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Remove from oven and let cool completely on a wire rack.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- For a smoother cheesecake, ensure your cream cheese is at room temperature.
- You can top with whipped cream or caramel sauce before serving.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg