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Pumpkin Pie Cheesecake

Decadent Pumpkin Pie Cheesecake That Wows Every Time

This Pumpkin Pie Cheesecake offers a luxurious blend of pumpkin and cream cheese, making it a perfect Thanksgiving dessert.
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Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Chilling Time 6 hours
Total Time 7 hours 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs
  • 2 tablespoons Granulated Sugar can be replaced with coconut sugar
  • 1/4 teaspoon Salt
  • 5 tablespoons Unsalted Butter use vegan butter for a vegan version
For the Filling
  • 16 ounces Full-Fat Cream Cheese reduced-fat options can affect texture
  • 1 cup Full-Fat Sour Cream Greek yogurt can be used as a substitute
  • 3 large Eggs can use flax eggs for vegan option
  • 1 cup Pumpkin Puree canned pumpkin is recommended
  • 1/2 cup Light Brown Sugar can use dark brown sugar for richer flavor
  • 1/2 cup Granulated Sugar same substitutions apply
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Cloves
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Ginger
  • 1/4 cup All-Purpose Flour use gluten-free flour for adaptations
  • 1 teaspoon Vanilla Extract use pure vanilla for the best flavor
For the Whipped Cream Topping
  • 1 cup Heavy Cream substitute with coconut cream for dairy-free
  • 2 tablespoons Confectioners' Sugar can replace with granulated sugar

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Whisk
  • Oven
  • Baking Pan
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare the springform pan with non-stick spray and aluminum foil.
  2. Combine graham cracker crumbs, granulated sugar, salt, and melted butter in a mixing bowl. Press into the bottom of the springform pan and bake for 10 minutes.
  3. Lower the oven temperature to 325°F (163°C). Beat cream cheese and sour cream until smooth. Add eggs, pumpkin puree, sugars, spices, flour, and vanilla. Mix gently.
  4. Pour filling over the cooled crust. Create a water bath by placing the springform pan in a larger pan with hot water.
  5. Bake for 30 minutes, then reduce temperature to 300°F (150°C) and bake for another 55 minutes until edges are set and center is slightly wobbly.
  6. Turn off the oven and let the cheesecake sit inside for 45 minutes to cool gradually.
  7. Run a knife around the cheesecake edge to loosen, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
  8. Beat heavy cream until it thickens, add sugar and vanilla, and beat until medium-stiff peaks form. Serve on top of cheesecake slices.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 7gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 1200IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Make sure all ingredients are at room temperature for the best texture and to prevent cracks.

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