Easy Pumpkin Pie Cheesecake Recipe
This Easy Pumpkin Pie Cheesecake recipe combines the best of both worlds: the smooth creaminess of cheesecake with the warm, spiced flavor of pumpkin pie. With a buttery graham cracker crust, a rich pumpkin-infused cheesecake filling, and a touch of cinnamon and nutmeg, this dessert is perfect for holiday gatherings or anytime you're craving fall flavors.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 7 hours (includes cooling and chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Graham cracker crumbs
- Sugar
- Butter, melted
- Cream cheese, softened
- Pumpkin puree
- Eggs
- Brown sugar
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Vanilla extract
- Whipped cream (optional for serving)
Instructions
- Preheat oven and prepare a springform pan.
- Combine graham cracker crumbs, sugar, and melted butter to create the crust. Press into the pan.
- Beat cream cheese until smooth. Add pumpkin puree, eggs, brown sugar, cinnamon, nutmeg, ginger, and vanilla extract. Mix until well combined.
- Pour the filling over the crust.
- Bake until the center is set.
- Cool completely, then refrigerate for several hours or overnight.
- Serve chilled, optionally topped with whipped cream.
Notes
- Ensure cream cheese is fully softened for a smooth filling.
- Allow cheesecake to cool gradually to prevent cracking.
- Refrigerate overnight for best flavor and texture.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 350 kcal
- Sugar: 25g
- Sodium: 280mg
Find it online: https://katyrecipes.com/easy-pumpkin-pie-cheesecake-recipe/