Pumpkin Pie Cheesecake
User Reviews
5
Pumpkin Pie Cheesecake
Description
Pumpkin Pie Cheesecake begins by pressing a mixture of graham cracker crumbs, sugar, and melted butter into a springform pan to form a firm crust baked lightly until golden. The filling blends softened cream cheese with brown sugar, eggs, canned pumpkin puree, flour, vanilla, and pumpkin pie spice for a smooth, spiced batter.
After pouring the mixture over the crust, it bakes for about 50 minutes until the top is lightly browned. The cheesecake then rests in the oven with heat off to gradually cool and prevent cracking before chilling in the refrigerator. This method produces a rich, creamy cheesecake with a dense yet smooth texture featuring traditional pumpkin spice flavors.
Serving options include topping with whipped cream and decorative candy pumpkins to enhance presentation. The recipe advises using canned pumpkin puree—not pie filling—as an ingredient and emphasizes pressing the crust firmly for optimal structure. Using fine, evenly sized graham cracker crumbs helps the crust hold together well.
Ingredients
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/2 cup butter melted
- 16 ounces cream cheese softened
- 1 cup brown sugar packed
- 3 egg
- 15 ounce can pumpkin puree
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- cooking spray
- Whipped Cream optional
- candy pumpkins optional
Instructions
- Preheat the oven to 350 degrees F. Coat a 9 inch springform pan with cooking spray.
- Place the graham cracker crumbs, granulated sugar and butter in a bowl; stir until well combined.
- Firmly press the graham cracker mixture into the bottom and halfway up the sides of the prepared pan.
- Place the crust in the oven and bake for 8-10 minutes or until light golden brown.
- Place the cream cheese and brown sugar in the bowl of a mixer. Beat until completely smooth, 2-3 minutes.
- Add the eggs, one at a time, beating after each egg is added.
- Add the pumpkin puree, flour, vanilla extract and pumpkin pie spice. Mix until just combined.
- Pour the pumpkin mixture into the baked crust and smooth the top with a spatula.
- Bake for 50 minutes or until top is lightly browned. Turn off the oven and let the cheesecake sit in the oven for another 60 minutes.
- Run a thin spatula around the edge of the cheesecake to loosen the sides, then place the cheesecake in the fridge. Chill for at least 6 hours or up to 3 days.
- Decorate the cheesecake with whipped cream and candy pumpkins if desired, then cut into slices and serve.
Notes
- Use canned pumpkin puree rather than pumpkin pie filling to control sweetness and consistency.
- Press the graham cracker crust firmly to form a solid and stable base.
- Process graham crackers to fine, uniform crumbs to improve crust texture and cohesion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 100mg | 33% |
| Sodium | 293mg | 12% |
| Potassium | 183mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 6285IU | 126% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 79mg | 8% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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