Pumpkin Cheesecake Recipe
User Reviews
5
Pumpkin Cheesecake Recipe
Description
This Pumpkin Cheesecake Recipe begins by mixing softened cream cheese with granulated sugar and vanilla until very thick and smooth. Eggs are added one at a time to build a creamy base. A premade 9-inch graham cracker crust supports two distinct layers: a bottom layer of the plain cream cheese mixture and a top layer blended with canned pumpkin and warming spices like cinnamon, cloves, and nutmeg. The layered cheesecake is gently baked at a moderate temperature until the center is almost set but still slightly jiggly, which helps avoid overbaking and cracking.
Once baked, the cheesecake is cooled to room temperature before refrigerating, allowing it to firm up and develop its flavors fully. The contrasting layers offer a mild tartness from the cream cheese and a spiced autumnal sweetness from the pumpkin mixture. The graham cracker crust provides a slightly crunchy, buttery base to complement the creamy filling.
This dessert is ideal for holiday meals or fall gatherings, delivering a seasonal twist on the classic cheesecake. Serving it well chilled helps maintain clean slices and a smooth texture.
Ingredients
- (2) 8 ounce cream cheese softened, packages quantity not specified
- ½ cup granulated sugar
- ½ teaspoon vanilla
- 2 egg
- 1 Graham Cracker Crust 9" crust, premade
- ¾ cup pumpkin canned
- ½ teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
Instructions
- Preheat oven to 325 F.
- Beat together cream cheese, sugar and vanilla. This will be very thick.
- Add eggs, one at a time, mixing completely each time.
- Remove 1 cup of the cream cheese mixture and spread in the bottom of the prepared graham cracker crust.
- Add pumpkin and spices to the rest of the cream cheese mixture. Mix well.
- Carefully spread the pumpkin cream cheese mixture on top of the cream cheese mixture. This will come pretty close to the top, but the cheesecake will settle as you cook it.
- Bake for 30-40 minutes, being careful not to overcook it. You know it is done when the center is almost set (but still a little jiggly). Once cooked, remove from the oven and let it reach room temperature before you refrigerate (moving it to the fridge too soon could cause it to get soggy).
- Be sure to cheesecake gets well chilled before serving. I like to make mine the day before so it is just right when we're ready to eat it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 71mg | 24% |
| Sodium | 205mg | 9% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 3653IU | 73% |
| Vitamin C | 1mg | 1% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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