Description

Pumpkin Pie Cheesecake offers the best of both worlds, blending a silky cheesecake with the comforting flavors of pumpkin pie. With its spiced graham cracker crust and creamy filling, every bite is a celebration of fall flavors. Whether for Thanksgiving or a cozy night in, this dessert is sure to impress your family and friends. Easy to make and irresistibly delicious, it’s destined to become a favorite!

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1/2 cup granulated sugar (adjust to taste)
1 cup pumpkin puree
16 oz cream cheese, softened
1/2 cup sour cream
3 large eggs, room temperature
1 tsp cinnamon (adjust to taste)
1/2 tsp nutmeg (adjust to taste)
1 tsp vanilla extract
1/4 cup heavy cream (optional)

Instructions

Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs and melted butter until combined. Press into a springform pan.
Bake crust for 10 minutes until golden. Let cool.
Beat cream cheese until smooth; gradually add sugar. Mix in pumpkin puree, sour cream, eggs, cinnamon, nutmeg, and vanilla until just blended.
Pour filling into cooled crust and bake at 325°F (160°C) for 60–70 minutes until set but slightly jiggly in the center.
Cool in the oven with the door ajar for an hour; then chill in the fridge for at least four hours or overnight.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 370
Sugar: 24g
Sodium: 320mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 6g
Cholesterol: 100mg

Keywords: For added flavor, experiment with chocolate chips or nuts in the filling. Ensure all ingredients are at room temperature for the best texture.