Go Back

Pumpkin Pie Cheesecake

A delightful fusion of creamy cheesecake and spiced pumpkin puree, nestled in a buttery graham cracker crust.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour 10 minutes
Total Time 2 hours 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted
For the cheesecake filling
  • 4 packages (8 ounces each) cream cheese, softened Make sure it's softened for easy mixing.
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs Add one at a time.
  • 1 cup pumpkin puree Adds rich flavor.
  • 1 teaspoon ground cinnamon For an autumn touch.
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix well until the crumbs are fully coated.
  3. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes and set aside to cool.
Make the Cheesecake Filling
  1. In a large mixing bowl, beat the softened cream cheese until smooth.
  2. Gradually add in the sugar and vanilla extract; mix until well combined.
  3. Add the eggs, one at a time, mixing on low speed after each addition.
Incorporate the Pumpkin
  1. Gently fold in the pumpkin puree, ground cinnamon, nutmeg, ginger, and salt until everything is well blended.
Combine and Bake
  1. Pour the pumpkin cheesecake mixture over the pre-baked crust, smoothing it out with a spatula.
  2. Bake for 60-70 minutes, or until the center is set but slightly jiggly (it will firm up as it cools).
Cool Down
  1. Turn off the oven and leave the cheesecake inside for about an hour to prevent cracks.
  2. Remove from the oven and let cool completely before refrigerating for at least 4 hours, preferably overnight.

Notes

Top with whipped cream, a sprinkle of cinnamon, or candied pecans for an added crunchy texture. Make sure to let your cheesecake cool and chill for optimal flavor and texture.