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Description
A simple and delicious pumpkin pie cheesecake that combines the flavors of pumpkin pie with creamy cheesecake.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 2 large eggs
Instructions
- Preheat oven to 350°F.
- Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan.
- Bake crust for 8 minutes, then let it cool.
- Beat cream cheese and sugar until smooth.
- Add pumpkin puree, vanilla, and spices. Mix well.
- Add eggs one at a time, mixing after each addition.
- Pour filling over the crust and smooth the top.
- Bake for 45-50 minutes until the center is set.
- Let it cool, then refrigerate for at least 4 hours before serving.
Notes
- Use room temperature cream cheese for a smoother texture.
- Store leftovers in the refrigerator for up to 5 days.
- Top with whipped cream if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American