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Pumpkin Pie Cheesecake

Pumpkin Pie Cheesecake That Will Wow Your Taste Buds

This Pumpkin Pie Cheesecake is a delightful recipe that combines the flavors of traditional pumpkin pie with creamy cheesecake, perfect for fall gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 5 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 ¾ cups Graham Cracker Crumbs Substitute with gluten-free crumbs for a gluten-free version.
  • ⅓ cup Granulated Sugar Brown sugar can be used for a richer flavor.
  • ½ cup Unsalted Butter Melted; coconut oil can be a dairy-free substitute.
For the Cheesecake Filling
  • 8 oz Cream Cheese Use a vegan cream cheese for a dairy-free alternative.
  • 1 teaspoon Vanilla Extract Use pure vanilla for the best results.
  • 3 large Eggs For a vegan option, consider a flaxseed egg (1 tbsp ground flaxseed + 2.5 tbsp water).
  • 15 oz Canned Pumpkin Puree Fresh roasted pumpkin puree can be used for a fresher taste.
  • 1 teaspoon Ground Cinnamon Use freshly grated spices for a stronger taste.
  • ½ teaspoon Ground Nutmeg Use freshly grated spices for a stronger taste.
  • ½ teaspoon Ground Ginger Use freshly grated spices for a stronger taste.
  • ¼ teaspoon Ground Cloves Use freshly grated spices for a stronger taste.
  • 1 cup Sour Cream Greek yogurt can be a good substitute.
For Serving (Optional)
  • 1 cup Whipped Cream Essential for that indulgent touch.
  • 1 teaspoon Ground Cinnamon A beautiful final sprinkle!

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Electric mixer

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine graham cracker crumbs, ⅓ cup of granulated sugar, and melted unsalted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan.
  3. Bake the crust for about 10 minutes, until it turns golden brown. Let it cool completely.
  4. In a large mixing bowl, beat the softened cream cheese until velvety and smooth, about 2–3 minutes.
  5. Gradually add 1 cup of granulated sugar and 1 teaspoon of vanilla extract while mixing continuously until well blended.
  6. Add the eggs one at a time, beating on low speed after each addition until just incorporated.
  7. Stir in the canned pumpkin puree and selected ground spices until everything is fully combined and uniform in color.
  8. Fold in the sour cream until evenly distributed throughout the batter.
  9. Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
  10. Bake for approximately 60 minutes until the edges are set but the center still jiggles slightly.
  11. Turn off the oven and crack the door open to allow the cheesecake to cool for 1 hour.
  12. Transfer the cheesecake to the refrigerator and let it chill for at least 4 hours, or overnight for best results.
  13. Carefully remove the sides of the springform pan, slice, and serve with a dollop of whipped cream and a sprinkle of ground cinnamon if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 270mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 3000IUCalcium: 80mgIron: 1mg

Notes

Use room temperature ingredients for a smooth batter, avoid overmixing, and chill well for best results.

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