Pumpkin Pie Cheesecake
Indulge in the ultimate fall-inspired dessert with this creamy, decadent Pumpkin Pie Cheesecake. Perfectly blending the classic flavors of spiced pumpkin pie and rich cheesecake, this recipe features a buttery graham cracker crust and a velvety filling infused with pumpkin puree, warm cinnamon, and aromatic spices like nutmeg and ginger. The cheesecake is baked to perfection, offering a luscious texture with just the right amount of jiggle. Top it with a cloud of homemade whipped cream for a delightful finishing touch. Ideal for holiday gatherings or a cozy autumn treat, this dessert not only captures the essence of fall but is sure to be a show-stopper at your table. Make-ahead friendly and easy to slice, it’s perfect for sharing with loved ones!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 6 tablespoons Unsalted butter (melted)
- 24 ounces Cream cheese (softened)
- 1 cup Granulated sugar (for filling)
- 0.25 cup Brown sugar
- 1 cup Pumpkin puree
- 0.25 cup Sour cream
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 1 cup Heavy whipping cream (for optional topping)
- 2 tablespoons Powdered sugar (for optional topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set it aside.
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the crumb mixture into the bottom of the prepared springform pan to form an even crust. Bake for 10 minutes, then remove it from the oven to cool while preparing the filling.
Lower the oven temperature to 325°F (160°C).
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
Add 1 cup of granulated sugar and 1/4 cup of brown sugar to the cream cheese and mix until fully incorporated.
Blend in the pumpkin puree, sour cream, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Mix until the batter is smooth and uniform.
Add the eggs one at a time, mixing on low speed after each addition just until combined. Do not over mix.
Pour the cheesecake batter over the cooled crust in the springform pan, spreading it into an even layer.
Place the pan on the middle rack of the preheated oven. Bake for 70-75 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and allow it to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Optional: Before serving, beat heavy whipping cream with powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake.
Slice and serve. Enjoy!
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 297 mg | 13% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 32.6 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 103 mg | 8% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 159 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
