Description
Classic Pumpkin Pie Cheesecake combines the creamy richness of cheesecake with the warm, spiced flavors of traditional pumpkin pie. Perfect for fall and holiday celebrations, this dessert features a buttery graham cracker crust layered with smooth cream cheese and pumpkin-spice batter, baked to silky perfection and served chilled with optional whipped cream topping.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
Pumpkin Spice Layer
- 1 cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Optional Topping
- Whipped cream for serving
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until evenly mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool completely.
- Make the cheesecake batter: In a large bowl, beat the softened cream cheese until smooth and creamy. Add 1 cup sugar and vanilla extract, mixing well until fully combined. Add eggs one at a time, beating thoroughly after each addition to ensure a smooth batter.
- Create the plain cheesecake layer: Remove 1 cup of the cream cheese batter and spread it evenly over the cooled crust in the springform pan. This will form the base layer underneath the pumpkin-spice filling.
- Prepare the pumpkin spice layer: To the remaining cream cheese batter, add pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Mix thoroughly until all spices and pumpkin are fully incorporated into the batter.
- Assemble and bake: Carefully pour the pumpkin-spice batter over the plain cheesecake layer in the pan, smoothing the top gently. Place the springform pan in the oven and bake for 55 to 65 minutes, or until the center is set but still slightly jiggly when gently shaken.
- Cool the cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. Afterward, remove it from the oven and refrigerate for at least 4 hours or preferably overnight to fully set.
- Serve: Remove the cheesecake from the springform pan, slice, and serve chilled. Optionally, top each slice with whipped cream before serving for extra indulgence.
Notes
- For a firmer crust, chill the crust mixture in the pan before baking.
- Using room-temperature cream cheese and eggs results in a smoother, creamier cheesecake batter.
- This cheesecake can be made 1 to 2 days in advance and stored in the refrigerator to enhance flavor.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
