Description
This Pumpkin Pie Cheesecake combines the creamy richness of classic cheesecake with the warm spices and smooth texture of traditional pumpkin pie. Featuring a crunchy graham cracker crust, a dense cream cheese layer, and a spiced pumpkin topping, it is the perfect dessert for fall gatherings and holiday celebrations.
Ingredients
Scale
Crust
- 2 â…” cups crushed graham crackers
- â…“ cup sugar
- â…” cup butter (melted)
Cheesecake Layer
- 16 ounces cream cheese (room temperature)
- 2 eggs
- ½ cup sugar
- 1 teaspoon vanilla extract
Pumpkin Pie Layer
- 15-ounce can pumpkin puree
- 1 cup evaporated milk
- ¼ cup brown sugar (packed)
- 2 eggs
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup sugar
Topping
- Whipped cream (for serving)
- Toasted pecans (for serving)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Line a 9-inch springform pan with parchment paper and spray with non-stick spray to ensure easy removal of the cheesecake after baking.
- Make the Crust: In a bowl, combine crushed graham crackers, sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan. Bake for about 10 minutes until the crust is golden brown. Remove from oven and let cool completely.
- Prepare Cheesecake Layer: In a mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract. Pour this mixture evenly over the cooled crust in the pan.
- Make Pumpkin Pie Layer: In a separate bowl, combine pumpkin puree, evaporated milk, brown sugar, the remaining sugar, eggs, cinnamon, nutmeg, and salt. Mix thoroughly until smooth. Pour this pumpkin mixture carefully over the cheesecake layer in the pan.
- Bake the Cheesecake: Bake in the preheated oven for approximately 80 minutes, or until the center is set but still slightly jiggly. Remove from oven and allow the cheesecake to cool completely at room temperature.
- Chill: Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set and develop flavor.
- Serve: Before serving, top the cheesecake with whipped cream and toasted pecans for added flavor and texture. Slice and enjoy!
Notes
- Use room temperature cream cheese to avoid lumps in the cheesecake batter.
- Ensure the crust is fully cooled before adding the cheesecake layer to prevent mixing layers.
- Refrigerate overnight for best texture and flavor development.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally.
- Allow the cheesecake to sit at room temperature for 10-15 minutes before slicing for cleaner cuts.
