Description
Indulge in the ultimate fall delight with this Pumpkin Pie Cheesecake, where creamy cheesecake meets the warm spices of pumpkin pie. This show-stopping dessert is perfect for Thanksgiving gatherings or cozy nights at home. The rich layers of velvety cheesecake and spiced pumpkin filling rest on a buttery graham cracker crust, topped with crunchy pecans and whipped cream. It’s a crowd-pleaser that will impress your guests and satisfy your sweet tooth.
Ingredients
Scale
- 2 ⅔ cups crushed graham crackers
- ⅓ cup sugar
- ⅔ cup melted butter
- 16 ounces cream cheese
- 2 eggs (for cheesecake)
- 15 ounces pumpkin puree
- 1 cup evaporated milk
- 1 teaspoon cinnamon
- 1 cup chopped pecans
- Whipped cream for topping
Instructions
- Preheat oven to 350°F (175°C). Line a springform pan with parchment paper and spray with non-stick cooking spray.
- Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of the pan and bake for 10 minutes.
- Beat cream cheese until smooth, then add eggs, sugar, and vanilla. Pour over cooled crust.
- Mix pumpkin puree, evaporated milk, remaining eggs, sugars, spices, and salt until smooth; pour over cheesecake layer.
- Bake for about 80 minutes until set in the center. Cool completely before refrigerating for at least four hours or overnight.
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 384
- Sugar: 28g
- Sodium: 267mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 102mg