Pumpkin Pie Cheesecake Recipe
A delightful blend of creamy cheesecake layered with rich spiced pumpkin, all nestled in a graham cracker crust. Perfect for a cozy autumn dessert!
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Ingredients
- 2 large eggs
- 2 packages 8 oz each cream cheese, softened to room temperature
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- ½ cup granulated sugar
- 1 9- inch graham cracker crust store-bought or homemade
- 2 teaspoons pumpkin spice
- Whipped cream for serving (optional)
Instructions
- Preheat your oven to 325°F (163°C).
- In a large mixing bowl, beat together the cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Add in the eggs one at a time, blending well after each addition.
- Measure out 1 1/3 cups of the cheesecake batter and spread it evenly over the base of the graham cracker crust, setting it aside for layering.
- To the remaining batter, add the pumpkin puree and pumpkin spice, stirring gently until fully incorporated. Carefully layer this spiced pumpkin mixture over the plain cheesecake layer, using a spatula to spread it evenly.
- Place the cheesecake in the preheated oven and bake for 35-40 minutes, or until the center is just slightly set. Allow the cheesecake to cool at room temperature for about 1 hour.
- Once cooled, refrigerate for at least 3 hours, or overnight, to allow it to set fully. Serve chilled with a dollop of whipped cream if desired.
Notes
- Leftovers: Store any remaining cheesecake in an airtight container in the refrigerator for up to 5 days.
- Make Ahead: This cheesecake can be prepared in advance. Wrap tightly in plastic wrap until ready to serve.
- Freezing: To freeze, wrap the cheesecake securely, then thaw in the refrigerator for 24 hours before serving.