Indulge in the best of both worlds with this pumpkin cheesecake—a delightful fusion of creamy cheesecake and the warm flavors of pumpkin pie.
Whether it’s Thanksgiving, a fall gathering, or any special occasion, this dessert will have your guests humming with delight.
The spiced graham cracker crust and velvety pumpkin filling make it a showstopper on any dessert table.
Ingredients
Crust:
1 1/2 cups graham cracker crumbs (from about 12 whole graham crackers)
6 tablespoons melted unsalted butter
1 tablespoon sugar
1/2 teaspoon cinnamon
Cheesecake Filling:
3 (8-ounce each) packages cream cheese, room temperature
1 1/2 cups packed light brown sugar
15 ounces canned pumpkin pie mix (use half of the 30 oz can)
4 large eggs
1/4 cup sour cream
2 tablespoons all-purpose flour (measured correctly)
2 teaspoons pumpkin pie spice (or make your own)
1/4 teaspoon salt
1 tablespoon real vanilla extract
Equipment
9-inch springform pan with 3″ tall walls
Instructions
Prepare the Crust:
Pulse graham crackers in a food processor until fine crumbs form.
In a medium bowl, stir together graham cracker crumbs, sugar, cinnamon, and melted butter.
Press the mixture into the bottom of the springform pan, going about 1/2″ up the sides.
Bake at 350°F for 8 minutes. Remove from the oven and cool to room temperature.
Make the Cheesecake Filling:
In the bowl of your mixer, beat the softened cream cheese and brown sugar until light and fluffy (about 5 minutes).
In a separate bowl, whisk together pumpkin pie mix, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla extract.
Add the pumpkin mixture to the cheesecake filling and mix until well combined.
Bake:
Transfer the filling into the pre-baked crust.
Bake on the middle rack at 350°F for 1 hour.
Nutritional Facts (per serving):
Calories: Approximately 501
Total Fat: 24g
Carbohydrates: 67g
Protein: 7g
Health Benefits
While this pumpkin cheesecake isn’t a health food, the joy it brings can positively impact your mood and overall well-being.
FAQs
Can I use different spices in the crust?
Absolutely!
Experiment with cinnamon, nutmeg, or ginger.
Can I make this gluten-free?
Yes!
Use gluten-free graham crackers for the crust.
How do I prevent cracks on the surface?
Baking in a water bath can help prevent cracks.
Can I freeze leftover cheesecake?
Yes!
Wrap it tightly and freeze for up to 3 months.
Can I add whipped cream as a topping?
Definitely!
Whipped cream and a sprinkle of pumpkin pie spice would be delightful.