Description
A rich and creamy pumpkin cheesecake baked in a flaky pie crust, perfect for the holidays.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 (15 ounce) can pumpkin puree
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C).
- In a small bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in melted butter until well combined. Press mixture evenly into the bottom and up the sides of a 9-inch pie plate.
- Bake the crust for 8-10 minutes, or until lightly golden. Let cool completely.
- In a large bowl, beat cream cheese and 3/4 cup sugar until smooth.
- Beat in eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, pumpkin pie spice, and pumpkin puree until combined.
- Gradually add heavy cream, mixing until the batter is smooth.
- Pour the filling into the cooled pie crust.
- Bake for 45-55 minutes, or until the edges are set and the center is almost set.
- Turn off the oven and let the pie cool in the oven with the door slightly ajar for 1 hour.
- Remove from oven and cool completely on a wire rack.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- For a smoother filling, ensure cream cheese is at room temperature.
- You can substitute gingersnap cookie crumbs for graham cracker crumbs.
- Top with whipped cream before serving, if desired.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: pumpkin cheesecake, pie, holiday dessert, fall baking, sweet treat