Description
Indulge in the ultimate fall dessert with this Pumpkin Pie Cheesecake, where the creamy richness of cheesecake meets the warm spices of pumpkin pie. This delightful treat is perfect for Thanksgiving gatherings or cozy family dinners. With a luscious cream cheese layer topped by a spiced pumpkin filling nestled in a homemade graham cracker crust, it’s both visually stunning and deliciously satisfying. Dress it up with whipped cream and crunchy pecans for an irresistible finish that will leave your guests raving.
Ingredients
Scale
- 2 ⅔ cups crushed graham crackers
- ⅓ cup sugar
- ⅔ cup butter, melted
- 16 ounces cream cheese, room temperature
- 2 eggs
- 15 ounces pumpkin puree
- 1 cup evaporated milk
- ¼ cup brown sugar, packed
- ¼ cup sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup chopped pecans
- ½ cup sugar
- 2 tablespoons butter, melted
- 1 cup heavy cream
- ½ cup sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan with parchment paper and non-stick spray.
- For the crust, mix crushed graham crackers, sugar, and melted butter. Press firmly into the bottom of the pan.
- In a bowl, beat cream cheese until smooth. Add eggs one at a time, followed by sugar and vanilla. Pour over the crust.
- In another bowl, combine pumpkin puree, evaporated milk, brown sugar, sugar, spices, and eggs. Pour over the cheesecake layer.
- Bake for about 80 minutes until set but slightly jiggly in the center. Cool before refrigerating for at least four hours.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg