Description
Indulge in the ultimate autumn dessert with this Pumpkin Pie Cheesecake, a delightful fusion of creamy cheesecake and spiced pumpkin pie. Perfect for Thanksgiving or any fall gathering, this layered dessert boasts a crunchy graham cracker crust topped with pecans and a swirl of whipped cream. Impress your guests with its stunning presentation and rich flavors that capture the essence of the season. This easy-to-follow recipe is great for bakers of all skill levels, making it an essential addition to your holiday table.
Ingredients
Scale
- 2 ⅔ cups crushed graham crackers
- ⅓ cup sugar
- ⅔ cup butter (melted)
- 16 ounces cream cheese (room temperature)
- 4 large eggs (divided)
- 1 cup pumpkin puree
- 1 cup evaporated milk
- ¼ cup brown sugar (packed)
- ¼ cup sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and prepare a springform pan with parchment paper.
- Mix crushed graham crackers, sugar, and melted butter in a bowl. Press into the bottom of the pan.
- Beat cream cheese and sugar until smooth; add eggs one by one, mixing well each time. Stir in vanilla.
- Pour cheesecake mixture over the crust.
- In another bowl, combine pumpkin puree, evaporated milk, brown sugar, remaining eggs, and spices until smooth. Pour over cheesecake layer.
- Bake for about 80 minutes until set but slightly jiggly in the center. Cool at room temperature before chilling for at least four hours.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (118g)
- Calories: 350
- Sugar: 25g
- Sodium: 290mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg