Description
Pumpkin Pie Cheesecake is a luscious dessert that perfectly marries the creamy richness of cheesecake with the warm, spiced flavors of pumpkin pie, making it an ideal choice for fall celebrations. Featuring a crunchy graham cracker crust and a velvety topping of whipped cream, this dessert not only looks stunning but also tastes incredible. Whether you’re hosting Thanksgiving dinner or enjoying a cozy family gathering, this Pumpkin Pie Cheesecake will surely delight your guests and satisfy your sweet cravings.
Ingredients
Scale
- 2 ⅔ cups crushed graham crackers
- ⅓ cup sugar
- ⅔ cup melted butter
- 16 ounces cream cheese
- 2 large eggs (for cheesecake layer)
- ½ cup sugar (for cheesecake layer)
- 1 teaspoon vanilla extract
- 15-ounce can pumpkin puree
- 1 cup evaporated milk
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ¼ cup sugar
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup chopped pecans
- ½ cup sugar (for topping)
- 2 tablespoons butter, melted
- 1 cup heavy cream
- ½ cup sugar (for whipped cream)
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan with parchment paper and non-stick spray.
- For the crust, mix crushed graham crackers, sugar, and melted butter until combined. Press firmly into the pan.
- In a bowl, beat cream cheese until smooth. Add eggs, sugar, and vanilla; mix until combined. Pour over the crust.
- In another bowl, combine pumpkin puree, evaporated milk, brown sugar, cinnamon, nutmeg, salt, and eggs; blend until smooth. Pour over the cheesecake layer.
- Bake for about 80 minutes until set. Cool completely before removing from the springform pan.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg