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Pumpkin Pie Cheesecake

Irresistible Pumpkin Pie Cheesecake for Fall Celebrations

Enjoy a delightful Pumpkin Pie Cheesecake that combines rich pumpkin and creamy cheesecake flavors, perfect for any fall celebration.
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Prep Time 20 minutes
Cook Time 40 minutes
Chilling Time 3 hours
Total Time 4 hours
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cheesecake Filling
  • 16 oz Cream Cheese Room temperature for easy blending.
  • 1 cup Granulated Sugar Adds sweetness.
  • 1 tsp Vanilla Extract Enhances flavor.
  • 3 large Eggs Add one at a time.
  • 1 cup Pumpkin Puree Fresh or canned.
  • 2 tsp Pumpkin Spice Can substitute with cinnamon, nutmeg, and cloves.
Crust
  • 1 package Graham Cracker Crust Store-bought or homemade.

Equipment

  • Oven
  • Mixing Bowl
  • Hand Mixer
  • spatula
  • 9-inch springform pan

Method
 

Baking Instructions
  1. Preheat your oven to 325°F (163°C).
  2. Beat the cream cheese in a mixing bowl until smooth, about 2-3 minutes.
  3. Mix in the granulated sugar and vanilla extract until fully combined.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Set aside 1 1/3 cups of the cheesecake batter and pour the rest into the crust.
  6. Mix the reserved batter with pumpkin puree and pumpkin spice.
  7. Spread the pumpkin-flavored batter over the base layer.
  8. Bake for 35-40 minutes or until the center is slightly jiggly.
  9. Cool at room temperature for 1 hour, then refrigerate for at least 3 hours.
  10. Slice and serve with whipped cream or caramel drizzle.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 10gCholesterol: 80mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 900IUCalcium: 100mgIron: 1mg

Notes

Ensure cream cheese is at room temperature to avoid lumps. Chill overnight for best flavor.

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