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Pumpkin Pie Cheesecake Your Ultimate Fall Delight

Pumpkin Pie Cheesecake Your
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A spectacular fall dessert, blending the rich, velvety texture of classic cheesecake with the comforting, spiced essence of traditional pumpkin pie. A culinary triumph for any festive table.

Ingredients

Scale
  • 2 (8 oz) packages cream cheese, room temperature
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ½ cup pumpkin puree
  • 2 teaspoons pumpkin spice
  • 1 (9-inch) graham cracker crust (store-bought or homemade)
  • Whipped cream (optional topping)

Instructions

  1. Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan by wrapping the bottom and sides tightly with foil. If using a homemade graham cracker crust, par-bake for 8-10 minutes and cool. If using a store-bought crust, simply place it in the prepared pan.
  2. In a large bowl, beat room temperature cream cheese until smooth. Gradually add granulated sugar and vanilla extract, beating until just combined. Scrape down the bowl. Add eggs one at a time, beating on the lowest speed until just incorporated; do not overmix.
  3. Gently fold in the pure pumpkin puree and pumpkin spice into the cheesecake batter until just combined and smooth. Avoid overmixing.
  4. Pour the pumpkin cheesecake batter into your prepared graham cracker crust. Gently tap the pan to release air bubbles. Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan, halfway up the sides of the springform pan. Bake at 350°F (175°C) for 60-75 minutes, or until edges are set and the center slightly jiggles.
  5. Turn off the oven, prop the door open, and cool cheesecake in the oven for 1 hour. Remove from oven and water bath, remove foil, and cool completely on a wire rack to room temperature (2-3 hours). Cover and chill in the refrigerator for a minimum of 6-8 hours, or ideally overnight, to fully set.
  6. To serve, run a thin knife around the outer edge before unlatching the springform pan ring. For clean slices, use a sharp knife dipped in hot water and wiped clean between each cut. Serve chilled, optionally topped with sweetened whipped cream and a dusting of cinnamon or pumpkin pie spice.

Notes

    Nutrition

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