Description
This Pumpkin Pie Cheesecake is a delightful fusion of creamy cheesecake and spiced pumpkin pie, perfect for autumn gatherings. Indulge in a slice that captures the essence of fall with every bite!
Ingredients
Scale
- 1 ¾ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- Press this mixture firmly into the bottom of the springform pan to form a crust. Bake for 10 minutes until lightly golden, then let it cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
- Gradually add the pumpkin puree and granulated sugar to the cream cheese mixture. Mix until well combined, scraping down the sides of the bowl.
- Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract, cinnamon, nutmeg, ginger, and salt. Continue mixing until the batter is smooth.
- Pour the cheesecake filling over the cooled crust in the springform pan. Spread the mixture evenly with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center has a slight jiggle.
- Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool inside for about an hour.
- After cooling, transfer the cheesecake to the fridge and chill for at least 4 hours, preferably overnight, before serving.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 100 mg
Keywords: Ensure your cream cheese is at room temperature for a lump-free batter. You can use dairy-free cream cheese for a lactose-free version, and coconut sugar or maple syrup can be used as alternatives to granulated sugar.