Easy Pumpkin Pie Cheesecake
This Pumpkin Pie Cheesecake is a mouthwatering fusion of classic pumpkin pie flavors and creamy cheesecake, perfect for a festive dessert. With a buttery graham cracker crust and a smooth, spiced pumpkin cheesecake filling, this dessert is sure to impress.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 5 hours (including cooling and chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 tablespoons all-purpose flour
- ½ cup sour cream
Instructions
- Prepare the Crust: Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until combined. Press into the bottom of a springform pan and bake for 10 minutes. Let cool.
- Make the Cheesecake Filling: In a large bowl, beat softened cream cheese until smooth. Add sugar and beat until combined. Mix in pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Add flour and sour cream, and blend until smooth.
- Bake the Cheesecake: Pour the filling over the cooled crust. Bake for 60-70 minutes or until the center is set. Turn off the oven, crack the door, and let the cheesecake cool for an hour. Refrigerate for at least 4 hours before serving.
Notes
- Ensure the cream cheese is at room temperature to avoid lumps in the batter.
- For a smoother cheesecake, avoid over-mixing the batter once eggs are added.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24g
- Sodium: 280mg
Find it online: https://avarecipes.com/easy-pumpkin-pie-cheesecake/