Description
Indulge in the ultimate fall dessert with this Pumpkin Pie Cheesecake. This delightful treat combines the creamy richness of cheesecake with the warm spices of pumpkin pie, creating a decadent experience that is sure to impress at Thanksgiving or any autumn gathering. The homemade graham cracker crust adds a satisfying crunch, while whipped cream and pecans on top enhance its irresistible appeal.
Ingredients
Scale
- 2 ⅔ cups crushed graham crackers
- ⅓ cup sugar
- ⅔ cup melted butter
- 16 oz cream cheese
- 4 eggs (2 for cheesecake, 2 for pumpkin layer)
- 1 cup pumpkin puree
- 1 cup evaporated milk
- ½ cup sugar (for cheesecake)
- ¼ cup brown sugar (for pumpkin layer)
- Spices: cinnamon and nutmeg
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan with parchment paper.
- Combine crushed graham crackers, sugar, and melted butter; press into the bottom of the pan.
- Beat cream cheese until smooth, add eggs, sugar, and vanilla; mix well and pour over the crust.
- In another bowl, blend pumpkin puree, evaporated milk, eggs, sugars, cinnamon, nutmeg, and salt; pour over the cheesecake layer.
- Bake for about 80 minutes until set but slightly jiggly in the center. Cool at room temperature 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 slice
- Calories: 398
- Sugar: 30g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 102mg