Description

Indulge in a slice of this Pumpkin Pie Cheesecake, where creamy cheesecake meets the warm spices of pumpkin pie, all beautifully layered within a buttery graham cracker crust. This dessert perfectly captures the essence of fall and is sure to be a showstopper at your Thanksgiving table or any festive gathering. With hints of cinnamon and nutmeg, each bite is a rich celebration of autumn flavors that will leave your guests craving more. Easy to prepare with simple instructions, this cheesecake is accessible for bakers of all skill levels. Top it with whipped cream or toasted pecans for an extra touch that enhances its charm.

Ingredients

Scale

2 ⅔ cups crushed graham crackers
⅓ cup sugar
⅔ cup butter (melted)
16 ounces cream cheese (room temperature)
2 eggs
15 ounces can pumpkin puree
1 cup evaporated milk
1 teaspoon vanilla
¼ cup brown sugar (packed)
¼ cup sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
1 cup chopped pecans
½ cup sugar
2 tablespoon butter (melted)
1 cup heavy cream
½ cup sugar
1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan with parchment paper.
In a bowl, mix crushed graham crackers with sugar and melted butter. Press into the bottom of the pan.
Beat cream cheese in another bowl until smooth; add eggs, sugar, and vanilla, then pour over the crust.
Combine pumpkin puree, evaporated milk, brown sugar, remaining sugar, spices, and eggs in a separate bowl. Pour over the cheesecake layer.
Bake for about 80 minutes until set; cool at room temperature before refrigerating for at least four hours or overnight.
Serve chilled with toppings like whipped cream and pecans.

Prep Time: 20 minutes
Cook Time: 80 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (120g)
Calories: 365
Sugar: 27g
Sodium: 280mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 6g
Cholesterol: 95mg