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Pumpkin Pie Cheesecake
5 from 28 votes

Pumpkin Pie Cheesecake

Pumpkin Pie Cheesecake combines a graham cracker crust with a spiced pumpkin and cream cheese filling. Baked until set with a lightly browned top, this dessert melds creamy texture with autumnal flavors and can be served chilled, optionally topped with whipped cream or decorative candy pumpkins.

Prep Time
20 mins
Cook Time
1 hr
Additional Time
6 hrs
Total Time
7 hrs 20 mins
Servings: 12
Calories: 339 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Coat a 9 inch springform pan with cooking spray.
  2. Place the graham cracker crumbs, granulated sugar and butter in a bowl; stir until well combined.
  3. Firmly press the graham cracker mixture into the bottom and halfway up the sides of the prepared pan.
  4. Place the crust in the oven and bake for 8-10 minutes or until light golden brown.
  5. Place the cream cheese and brown sugar in the bowl of a mixer. Beat until completely smooth, 2-3 minutes.
  6. Add the eggs, one at a time, beating after each egg is added.
  7. Add the pumpkin puree, flour, vanilla extract and pumpkin pie spice. Mix until just combined.
  8. Pour the pumpkin mixture into the baked crust and smooth the top with a spatula.
  9. 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.
  10. 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.
  11. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 339

% 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.