Easy Pumpkin Pie Cheesecake
A delightful combination of pumpkin pie and cheesecake that captures the spirit of fall, making it perfect for gatherings and celebrations.
Ingredients
Crust
- 1.5 cups graham cracker crumbs Forms the buttery base of the cheesecake.
- 0.5 cups unsalted butter, melted Binds the crust and adds richness.
Filling
- 2 cups cream cheese, softened The creamy foundation that makes the cheesecake rich.
- 1 cups sugar Sweetens the mixture balance the flavors.
- 1 cups pumpkin puree Gives the cheesecake its signature fall flavor.
- 3 large eggs Provides structure and helps the cheesecake to set.
- 1 teaspoon pumpkin spice Enhances the pumpkin flavor with warming spices.
- to taste Whipped cream for serving Adds a touch of lightness and sweetness on top of the cheesecake.
Instructions
Preparation
- Gather all your ingredients and ensure the cream cheese is softened for smooth blending.
- Preheat your oven to 350°F (175°C).
Cooking the Base
- In a bowl, combine the graham cracker crumbs and melted butter, mixing until it resembles wet sand.
- Press this mixture firmly into the bottom of a springform pan to create the crust.
Preparing the Filling
- In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy.
- Add the pumpkin puree, eggs, and pumpkin spice, mixing until well combined.
Assembling and Baking
- Pour the pumpkin cheesecake mixture over the prepared graham cracker crust.
- Bake in the preheated oven for 50-60 minutes, until the edges are set but the center is slightly jiggly.
Cooling and Serving
- Let the cheesecake cool at room temperature, then refrigerate for at least a few hours or overnight.
- Serve with a dollop of whipped cream on each slice.
Notes
Store tightly covered in the refrigerator for 4-5 days. It can also be frozen (before adding whipped cream) for up to 3 months.