Description
Indulge in the ultimate fall dessert with this Pumpkin Pie Cheesecake, where creamy cheesecake meets spiced pumpkin pie. Nestled in a buttery graham cracker crust, this layered delight delivers the best of both worlds and is perfect for Thanksgiving gatherings, cozy family dinners, or any occasion that calls for a showstopper.
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-ounce can 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
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan.
- Combine crushed graham crackers, sugar, and melted butter; press into the pan and bake for 10 minutes.
- Beat cream cheese until smooth; add eggs, sugar, and vanilla. Pour over cooled crust.
- In a separate bowl, mix pumpkin puree with evaporated milk, eggs, sugars, spices, and salt; pour over cheesecake layer.
- Bake for about 80 minutes or until set. Cool completely before refrigerating for at least 4 hours.
- Serve with whipped cream and chopped pecans on top.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 360
- Sugar: 18g
- Sodium: 270mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg