Description
This Pumpkin Cheesecake features a creamy filling made with rich cream cheese and pumpkin puree, set in a spiced graham cracker crust, perfect for fall celebrations.
Ingredients
2 cups graham crumbs (about 240 grams)
3 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 cup unsalted butter (112 grams)
melted
15 ounce can pumpkin puree (just under 2 cups)
2/3 cup heavy cream (120 ml)
24 ounces cream cheese (680 grams)
1 cup powdered sugar (110 grams)
1/2 cup brown sugar (105 grams)
1 tablespoon pumpkin pie spice
2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham crumbs, brown sugar, and cinnamon. Stir in the melted butter until the mixture is evenly moistened.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 8-10 minutes, then remove and let cool.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add powdered sugar and brown sugar, mixing until fully incorporated.
- Add pumpkin puree, heavy cream, pumpkin pie spice, and vanilla extract. Beat until the mixture is smooth and creamy.
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- Bake for 30 minutes or until the center is set but still slightly jiggly. Let cool at room temperature.
- Chill in the refrigerator for at least 4 hours before serving. Slice and enjoy!
Notes
For best results, use full-fat cream cheese and allow the cheesecake to chill overnight for enhanced flavor. You can top with whipped cream or pumpkin seeds if desired.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: Pumpkin Cheesecake, cheesecake recipe, fall desserts, pumpkin desserts, American dessert