Easy Pumpkin Pie Cheesecake: A Delightful Fall Indulgence at Home
A delicious blend of pumpkin pie and cheesecake, perfect for fall.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup pumpkin puree
- 1 cup cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs with melted butter and press into the bottom of a springform pan.
- In a separate bowl, blend pumpkin puree, cream cheese, sugar, eggs, vanilla, and spices until smooth.
- Pour the filling over the crust and smooth the top.
- Bake for 45-50 minutes or until set. Let cool before removing from the pan.
Notes
- Allow to chill in the refrigerator for at least four hours before serving.
- Top with whipped cream for extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg