Description
A delightful dessert combining creamy cheesecake and classic pumpkin flavors, perfect for fall gatherings.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- ¾ cup pumpkin puree
- ½ cup granulated sugar (for filling)
- ¼ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- Whipped cream for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- For the crust, combine graham cracker crumbs, ¼ cup granulated sugar, and melted butter in a medium bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 8-10 minutes, then remove and let cool slightly.
- For the filling, in a large bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, ½ cup granulated sugar, brown sugar, eggs, vanilla extract, pumpkin pie spice, and salt. Mix until just combined and smooth, scraping down the sides of the bowl as needed.
- Pour the pumpkin cheesecake filling into the cooled pie crust. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly when gently shaken.
- Remove from the oven and let cool completely on a wire rack. Once cool, cover loosely and refrigerate for at least 4 hours, or preferably overnight.
- Slice and serve cold, optionally topped with whipped cream.
Notes
For best results, use room temperature cream cheese and avoid overmixing the filling.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg