Pumpkin Pie Cheesecake

Indulge in the ultimate fall-inspired dessert with this creamy, decadent Pumpkin Pie Cheesecake. Perfectly blending the classic flavors of spiced pumpkin pie and rich cheesecake, this recipe features a buttery graham cracker crust and a velvety filling infused with pumpkin puree, warm cinnamon, and aromatic spices like nutmeg and ginger. The cheesecake is baked to perfection, offering a luscious texture with just the right amount of jiggle. Top it with a cloud of homemade whipped cream for a delightful finishing touch. Ideal for holiday gatherings or a cozy autumn treat, this dessert not only captures the essence of fall but is sure to be a show-stopper at your table. Make-ahead friendly and easy to slice, it’s perfect for sharing with loved ones!

Nutriscore Rating: 43/100

Prep Time:25 mins

Cook Time:75 mins

Total Time:100 mins

Servings: 12

Ingredients

• 1.5 cups Graham cracker crumbs
• 2 tablespoons Granulated sugar (for crust)
• 6 tablespoons Unsalted butter (melted)
• 24 ounces Cream cheese (softened)
• 1 cup Granulated sugar (for filling)
• 0.25 cup Brown sugar
• 1 cup Pumpkin puree
• 0.25 cup Sour cream
• 3 large Eggs
• 1 teaspoon Vanilla extract
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground ginger
• 0.25 teaspoon Ground nutmeg
• 0.25 teaspoon Ground cloves
• 1 cup Heavy whipping cream (for optional topping)
• 2 tablespoons Powdered sugar (for optional topping)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set it aside.

Step 2

In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly coated.

Step 3

Press the crumb mixture into the bottom of the prepared springform pan to form an even crust. Bake for 10 minutes, then remove it from the oven to cool while preparing the filling.

Step 4

Lower the oven temperature to 325°F (160°C).

Step 5

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).

Step 6

Add 1 cup of granulated sugar and 1/4 cup of brown sugar to the cream cheese and mix until fully incorporated.

Step 7

Blend in the pumpkin puree, sour cream, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Mix until the batter is smooth and uniform.

Step 8

Add the eggs one at a time, mixing on low speed after each addition just until combined. Do not over mix.

Step 9

Pour the cheesecake batter over the cooled crust in the springform pan, spreading it into an even layer.

Step 10

Place the pan on the middle rack of the preheated oven. Bake for 70-75 minutes, or until the edges are set and the center is slightly jiggly.

Step 11

Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.

Step 12

Remove the cheesecake from the oven and allow it to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Step 13

Optional: Before serving, beat heavy whipping cream with powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake.

Step 14

Slice and serve. Enjoy!

Nutrition Facts

Serving size	(1923.3g)

Amount per serving	% Daily Value*
Calories	6153.4

Total Fat 438.3g	0%
Saturated Fat 254.0g	0%
Polyunsaturated Fat 1.9g
Cholesterol 1850.9mg	0%
Sodium 3673.5mg	0%
Total Carbohydrate 488.6g	0%
Dietary Fiber 13.1g	0%
Total Sugars 363.1g
Protein 84.6g	0%

Vitamin D 123IU	0%
Calcium 1236.8mg	0%
Iron 15.5mg	0%
Potassium 1828.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.2%

Protein: 5.4%

Carbs: 31.3%