Description

Pumpkin Pie Cheesecake is the ultimate fall dessert, beautifully merging the creamy richness of cheesecake with the warm spices of pumpkin pie. This delightful treat is perfect for Thanksgiving, cozy dinner parties, or any autumn gathering. With its homemade graham cracker crust and stunning layered presentation, it’s sure to impress your guests while satisfying their sweet cravings. Easy to make and customizable with various toppings, this cheesecake will quickly become a seasonal favorite.

Ingredients

Scale

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

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Instructions

Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper.
In a bowl, mix crushed graham crackers, sugar, and melted butter; press into the pan for the crust.
Beat cream cheese in another bowl until smooth. Add eggs, sugar, and vanilla; mix well.
Pour cheesecake mixture over the crust.
In a separate bowl, whisk together pumpkin puree, evaporated milk, eggs, sugars, and spices until smooth. Pour over the cheesecake layer.
Bake for about 80 minutes or until set but slightly jiggly in the center. Cool at room temperature before refrigerating for at least 4 hours.
Prepare toppings by mixing pecans with melted butter and sugar; whip heavy cream with sugar and vanilla until soft peaks form.
Serve chilled with whipped cream and pecan topping.

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

Nutrition

Serving Size: 1 slice (120g)
Calories: 350
Sugar: 22g
Sodium: 240mg
Fat: 23g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 6g
Cholesterol: 85mg