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