Easy Pumpkin Pie Cheesecake 🎃🍰

Posted by by Sara 1 year Ago 390 Views

Ingredients:

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted

For the cheesecake filling:

  • 2 (8 oz) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

For topping (optional):

  • Whipped cream (store-bought or homemade)
  • Cinnamon (for garnish)

Instructions:

Prepare the crust:

  1. Preheat the oven: Preheat your oven to 325°F (163°C).
  2. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Stir until everything is well mixed.
  3. Press into the pan: Press the mixture into the bottom of a greased 9-inch springform pan or pie dish to form an even crust layer.
  4. Bake: Bake the crust for about 8-10 minutes, until it’s golden brown. Set it aside to cool.

Prepare the cheesecake filling:

  1. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  2. Add sour cream and vanilla: Mix in the sour cream and vanilla extract until smooth.
  3. Add eggs: Add the eggs, one at a time, mixing well after each addition.
  4. Add the pumpkin and spices: Stir in the canned pumpkin, cinnamon, nutmeg, ginger, cloves, and salt until the mixture is completely combined and smooth.

Assemble the cheesecake:

  1. Pour into the crust: Pour the cheesecake filling over the cooled graham cracker crust in the springform pan.
  2. Bake: Bake the cheesecake for 55-65 minutes, or until the center is just set and slightly jiggly. If the edges begin to brown too quickly, cover them with foil.
  3. Cool: Let the cheesecake cool in the pan for about 1 hour at room temperature, then refrigerate it for at least 4 hours, or overnight, to allow it to fully set.

Serve:

  1. Top with whipped cream: Before serving, top with a dollop of whipped cream and a sprinkle of cinnamon for an extra festive touch.
  2. Enjoy: Slice and enjoy the perfect balance of creamy cheesecake and spiced pumpkin flavor!

Tips:

  • Make it ahead: This cheesecake can be made a day or two ahead of time, making it perfect for holiday gatherings or special occasions.
  • Prevent cracks: To prevent cracks, make sure you don’t overbake the cheesecake. The center should still have a slight wobble when you gently shake the pan.
  • No springform pan? You can make this in a regular pie dish, though a springform pan makes it easier to remove slices cleanly.

Nutrition (per slice, makes about 12 slices):

  • Calories: 300
  • Protein: 5g
  • Fat: 22g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Sugar: 17g
  • Sodium: 200mg