Irresistible Pumpkin Pie Cheesecake Recipe for Fall Bliss
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Author:souzanfood
Total Time:1 hour 30 minutes
Yield:12 servings 1x
Description
Indulge in our irresistible pumpkin pie cheesecake recipe blending creamy cheesecake with fall flavors for blissful autumn desserts Perfect for gatherings
Ingredients
Scale
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
16 oz cream cheese, softened
1 cup granulated sugar
1 cup pumpkin puree
3 large eggs
1 tsp vanilla extract
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ground ginger
¼ tsp salt
Instructions
Preheat your oven to 325°F (160°C).
In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until well mixed.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and let it cool.
In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until combined and smooth, scraping down the sides as needed.
Pour the pumpkin cheesecake filling over the cooled crust. Spread it evenly.
Bake in the preheated oven for 50 to 60 minutes, or until the center is set and just slightly jiggly.
Once baked, turn off the oven and crack the oven door, letting the cheesecake cool slowly to prevent cracks.
After the cheesecake has cooled to room temperature, refrigerate for at least 4 hours, or overnight for best results.
When ready to serve, run a knife around the edges to loosen, then remove the sides of the springform pan.
