Pumpkin Cheesecake
This creamy Pumpkin Cheesecake combines the warm spices of pumpkin pie with the rich decadence of cheesecake. A perfect dessert for fall gatherings and holiday celebrations!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Filling:
- 24 ounces cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 cup pumpkin puree
- 1/4 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 8-10 minutes, then let it cool completely.
- Make the Filling: In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add pumpkin puree and sour cream; mix until well combined.
- Beat in eggs one at a time, then stir in vanilla extract, pumpkin pie spice, and salt.
- Pour the filling over the cooled crust.
- Bake the Cheesecake: Bake for 55-65 minutes, or until the edges are set but the center still has a slight wobble.
- Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- Serve: Carefully remove the cheesecake from the springform pan. Garnish with whipped cream and a sprinkle of pumpkin pie spice, if desired.
Notes
For an extra touch of elegance, drizzle with caramel sauce or sprinkle with chopped pecans before serving.
Find it online: https://justflowe.com/pumpkin-cheesecake/