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Easy Pumpkin Pie Cheesecake – 5 Simple Steps to Perfection


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  • Author: lia
  • Total Time: 1 hour (plus chilling)
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

A simple and delicious dessert combining the flavors of pumpkin pie and cheesecake.


Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup canned pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 2 large eggs

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan.
  3. Bake crust for 8 minutes, then let it cool.
  4. Beat cream cheese until smooth. Add pumpkin, sugars, vanilla, and spices. Mix well.
  5. Add eggs one at a time, mixing just until blended.
  6. Pour filling over crust. Bake for 40-45 minutes or until center is set.
  7. Let cool completely, then refrigerate for at least 4 hours before serving.

Notes

  • Use room-temperature cream cheese for smoother blending.
  • Do not overbake—the center should still be slightly wobbly when removing from the oven.
  • For best results, chill overnight.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 32g
  • Sodium: 280mg
  • Fat: 25g
  • Saturated Fat: 14g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 110mg