Description
This Pumpkin Pie Cheesecake is the ultimate fall dessert, combining the creamy richness of cheesecake with the comforting flavors of spiced pumpkin pie. Nestled in a buttery graham cracker crust and topped with toasted pecans and whipped cream, this decadent treat is perfect for Thanksgiving celebrations or any autumn gathering. Its stunning layers not only create an eye-catching centerpiece but also deliver a delightful taste that will impress family and friends alike. With straightforward instructions, even novice bakers can master this delicious recipe and enjoy a slice of seasonal bliss.
Ingredients
Scale
- 2 ⅔ cups crushed graham crackers
- ⅓ cup sugar
- ⅔ cup butter (melted)
- 16 ounces cream cheese (room temperature)
- 2 eggs
- ½ cup sugar
- 1 teaspoon vanilla extract
- 15-ounce can pumpkin puree
- 1 cup evaporated milk
- ¼ cup brown sugar (packed)
- 2 eggs
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F. Prepare a 9-inch springform pan with parchment paper and non-stick spray.
- In a bowl, mix crushed graham crackers, sugar, and melted butter; press into the bottom of the pan. Bake for about 10 minutes until golden, then cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time and vanilla; pour over the cooled crust.
- In another bowl, combine pumpkin puree, evaporated milk, brown sugar, sugar, spices, and eggs until smooth; pour over cheesecake layer.
- Bake for approximately 80 minutes until set in the center. Cool completely before refrigerating for at least four hours or overnight.
- Before serving, top with whipped cream and toasted pecans.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 365
- Sugar: 34g
- Sodium: 250mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg