Description

Indulge in the delightful layers of our Pumpkin Pie Cheesecake, a perfect harmony of creamy cheesecake and spiced pumpkin pie. This irresistible dessert is ideal for fall celebrations, particularly Thanksgiving. The homemade graham cracker crust adds a satisfying crunch, while whipped cream and pecans enhance its luxurious texture, making it a show-stopping centerpiece for any gathering. Whether you’re serving it at a festive feast or treating yourself on a cozy evening, this cheesecake promises to impress with its rich flavors and elegant presentation.

Ingredients

Scale

2 ⅔ cups crushed graham crackers
⅓ cup sugar
⅔ cup butter (melted)
16 ounces cream cheese (room temperature)
2 eggs
½ cup sugar
1 teaspoon vanilla
15 ounces pumpkin puree
1 cup evaporated milk
2 eggs
¼ cup brown sugar (packed)
¼ cup sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
1 cup chopped pecans
½ cup sugar
2 tablespoons butter (melted)
1 cup heavy cream
½ cup sugar
1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F. Prepare a 9-inch springform pan by lining it with parchment paper.
For the crust, mix crushed graham crackers, sugar, and melted butter. Press into the bottom of the springform pan.
In a bowl, blend cream cheese and sugar until smooth; add eggs and vanilla. Pour over the crust.
In another bowl, combine pumpkin puree, evaporated milk, sugars, spices, and eggs until smooth. Pour over the cheesecake layer.
Bake for about 80 minutes until set but slightly jiggly in the center.
Cool at room temperature before refrigerating for at least 4 hours or overnight.

Prep Time: 25 minutes
Cook Time: 80 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 120g)
Calories: 320
Sugar: 24g
Sodium: 280mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 6g
Cholesterol: 90mg