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Pumpkin Pie Cheesecake

Pumpkin Pie Cheesecake
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With the arrival of autumn, cozy evenings and festive gatherings beckon, making it the perfect time to indulge in seasonal treats. Say hello to autumn bliss with this delightful Pumpkin Pie Cheesecake! This dessert beautifully combines the rich, creamy texture of cheesecake with the warm, spiced flavors of pumpkin pie, creating a dreamy fusion that your taste buds will love. Whether you’re serving it for Thanksgiving or simply want to savor the essence of fall, this recipe will not disappoint!

Ingredients

Scale
  • For the Crust:
    • 1 1/2 cups graham cracker crumbs
    • 1/4 cup granulated sugar
    • 1/2 teaspoon ground cinnamon
    • 6 tablespoons unsalted butter, melted
  • For the Cheesecake Filling:
    • 3 (8 oz) packages cream cheese, softened
    • 1 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 3 large eggs
    • 1 cup canned pumpkin puree
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).

Step 2: Prepare the Crust

In a medium bowl, mix together graham cracker crumbs, granulated sugar, and ground cinnamon. Stir in melted unsalted butter until the mixture is well combined. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust.

Step 3: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth. Add granulated sugar and vanilla extract, mixing until the mixture is creamy.

Step 4: Incorporate the Eggs

Beat in the eggs one at a time. Make sure each egg is fully integrated into the mixture before adding the next.

Step 5: Add Pumpkin and Spices

Stir in the canned pumpkin puree, ground cinnamon, ground nutmeg, and ground cloves until the filling is fully blended.

Step 6: Combine Filling and Crust

Pour the cheesecake filling over the prepared crust in the springform pan. Use a spatula to smooth the top for an even finish.

Step 7: Bake the Cheesecake

Bake the cheesecake for 60 minutes, or until the center is set.

Step 8: Cool and Refrigerate

Allow the cheesecake to cool to room temperature. Once cooled, refrigerate for at least 4 hours before serving.

Notes

Serving Suggestions

Serve chilled and consider topping with whipped cream or a sprinkle of cinnamon for added flavor.

Storage Advice

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Dietary Considerations

This dessert contains gluten from the graham crackers and dairy from the cream cheese. Adjust ingredients accordingly for dietary restrictions.

Find it online: https://www.chyachya.com/pumpkin-pie-cheesecake/