Description
Pumpkin Pie Cheesecake is the ultimate fall dessert, beautifully merging creamy cheesecake with the warm, spiced flavors of pumpkin pie. This layered delight is perfect for Thanksgiving celebrations, family gatherings, or cozy nights at home. With its rich texture and inviting taste, it’s sure to become a seasonal favorite that impresses everyone at your table.
Ingredients
Scale
- 2 ⅔ cups crushed graham crackers
- ⅓ cup sugar
- ⅔ cup butter, (melted)
- 16 ounce cream cheese, (room temperature)
- 2 eggs
- ½ cup sugar
- 1 teaspoon vanilla
- 15 ounce can pumpkin puree
- 1 cup evaporated milk
- 2 eggs
- ¼ cup brown sugar, (packed)
- ¼ cup sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup chopped pecans
- ½ cup sugar
- 2 tablespoon butter, (melted)
- 1 cup heavy cream
- ½ cup sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan.
- Mix crushed graham crackers with sugar and melted butter; press into the bottom of the pan for the crust.
- Beat cream cheese until smooth; mix in eggs, sugar, and vanilla. Pour over the crust.
- In a separate bowl, combine pumpkin puree and evaporated milk with sugars and spices; pour over the cheesecake layer.
- Bake for about 80 minutes until set but slightly jiggly in the center.
- Cool at room temperature before chilling in the fridge for at least 4 hours or overnight.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg