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Pumpkin Pie Cheesecake - featured image

Pumpkin Pie Cheesecake

  • Author: Jason Miller
  • Total Time: 5 hours 30 minutes (including chilling)
  • Yield: 12 servings 1x

Description

This Pumpkin Pie Cheesecake combines the creamy richness of classic cheesecake with bold autumn flavors of pumpkin and warm spices, all atop a buttery graham cracker crust. It’s an easy, crowd-pleasing dessert perfect for fall gatherings or cozy nights in.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (or digestive biscuits)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted
  • 2 (8oz) packages cream cheese, softened
  • 1 cup canned pumpkin puree
  • 3/4 cup granulated sugar
  • 1/4 cup sour cream
  • 2 large eggs, room temperature
  • 1 tablespoon all-purpose flour (or cornstarch for gluten-free)
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Whipped cream (optional, for topping)
  • Ground cinnamon or nutmeg (optional, for topping)
  • Caramel drizzle (optional, for topping)

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan lightly with butter or nonstick spray.
  2. Mix graham cracker crumbs, sugar, and cinnamon in a medium bowl. Pour in melted butter and stir until the mixture resembles damp sand.
  3. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then remove and let cool slightly.
  4. In a large bowl, beat cream cheese with an electric mixer until smooth (about 2 minutes), scraping down sides often.
  5. Add pumpkin puree and sugar, then beat again until creamy. Mix in sour cream, eggs (one at a time), flour, pumpkin pie spice, vanilla, and salt. Blend until just combined; do not overmix.
  6. Pour the pumpkin cheesecake mixture over the cooled crust. Smooth the top with a spatula.
  7. Tap the pan gently on the counter to release air bubbles. Place the pan on a baking sheet.
  8. Bake for 45-55 minutes, or until the edges are set but the center still jiggles slightly. If browning too quickly, tent loosely with foil.
  9. Turn off the oven and crack the door open. Let cheesecake cool inside for 1 hour.
  10. Remove and cool completely on a rack. Run a thin knife around the edge to loosen, then chill in the fridge for at least 4 hours (overnight is best).
  11. Release the springform pan sides. Transfer cheesecake carefully to a serving platter.
  12. Top with whipped cream, a dash of cinnamon, or caramel drizzle. Slice with a warm, clean knife for best results.

Notes

For best texture, use room temperature ingredients and bricks of cream cheese. Do not overmix after adding eggs to prevent cracks. Cool gradually in the oven and chill overnight for a creamy result. Gluten-free and dairy-free adaptations are possible. If cracks appear, cover with whipped cream. Make ahead for deeper flavor.

  • Prep Time: 30 minutes
  • Cook Time: 45-55 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of cheesecake)
  • Calories: 320
  • Sugar: 24
  • Sodium: 250
  • Fat: 19
  • Saturated Fat: 11
  • Carbohydrates: 32
  • Fiber: 2
  • Protein: 6

Keywords: pumpkin pie cheesecake, fall dessert, Thanksgiving, creamy cheesecake, pumpkin spice, easy cheesecake, autumn baking, holiday dessert

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Find it online: https://besthighproteinrecipes.com/pumpkin-pie-cheesecake-recipe-easy-creamy-fall-dessert-to-impress/