Pumpkin Pie Cheesecake
Easy pumpkin pie cheesecake A fall dessert masterpiece Simple recipe creamy texture delicious pumpkin spice flavor Enjoy this ultimate dessert 154 chars
- Prep Time: 20 minutes
- Cook Time: 1 hour 0 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups Graham Cracker Crumbs
- 6 tablespoons Unsalted Butter, melted
- ¼ cup Granulated Sugar (for crust)
- 32 ounces Cream Cheese (4 blocks), softened
- 1 ½ cups Pumpkin Puree
- 1 cup Granulated Sugar (for filling)
- 3 large Eggs
- ½ cup Heavy Cream
- 2 teaspoons Pumpkin Pie Spice
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
Instructions
- Preheat oven to 350°F (175°C). Wrap the bottom of a 9-inch springform pan tightly with foil.
- Combine graham cracker crumbs, melted butter, and ¼ cup sugar in a bowl. Press firmly into the bottom of the springform pan.
- Bake the crust for 10 minutes. Let cool slightly.
- In a large bowl, beat softened cream cheese and 1 cup sugar until smooth and creamy.
- Add pumpkin puree, eggs (one at a time), heavy cream, pumpkin pie spice, vanilla extract, and salt. Mix until just combined. Do not overmix.
- Pour the cheesecake filling over the cooled crust.
- Place the wrapped springform pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (water bath).
- Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely on a wire rack. Chill in the refrigerator for at least 4 hours, or preferably overnight.
- Garnish with whipped cream and your favorite toppings before serving.