Description
Indulge in the comforting flavors of our Pumpkin Pie Cheesecake, a delightful fusion of creamy cheesecake and spiced pumpkin pie, all nestled in a buttery graham cracker crust. This autumn-inspired dessert is perfect for Thanksgiving gatherings or cozy fall evenings, delivering layers of decadence that will impress your guests and satisfy your sweet cravings. Topped with crunchy pecans and a dollop of whipped cream, this recipe is sure to become a seasonal favorite.
Ingredients
Scale
- 2 ⅔ cups crushed graham crackers
- ⅓ cup sugar
- ⅔ cup butter, melted
- 16 ounces cream cheese, room temperature
- 4 eggs (2 for cheesecake layer, 2 for pumpkin layer)
- 1 cup pumpkin puree
- 1 cup evaporated milk
- ¼ cup brown sugar, packed
- ¼ cup sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup chopped pecans
- 1 cup heavy cream
- ½ cup sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan with parchment paper.
- Combine crushed graham crackers and sugar in a bowl; mix with melted butter. Press into the bottom of the springform pan.
- Beat cream cheese and sugar until smooth; add eggs and vanilla. Pour over the crust.
- In another bowl, whisk together pumpkin puree, evaporated milk, sugars, spices, and eggs until smooth. Pour over the cheesecake layer.
- Bake for about 80 minutes until set. Cool completely before refrigerating for at least four hours or overnight.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 30g
- Sodium: 295mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg