why make this recipe
Making an Easy Pumpkin Pie Cheesecake is a wonderful way to blend two beloved desserts into one tasty treat. The creamy texture of cheesecake pairs perfectly with the warm, spiced flavor of pumpkin pie, making it a delightful choice for fall gatherings, holidays, or simply when you want to enjoy something sweet. This recipe is simple, quick, and great for both novice and experienced bakers.
how to make Easy Pumpkin Pie Cheesecake
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup pumpkin puree
- 1 cup cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 teaspoon pumpkin pie spice
- Whipped cream for serving
Directions:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the graham cracker crumbs with melted butter and press into the bottom of a springform pan.
- In another bowl, beat together the cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in pumpkin puree and pumpkin pie spice until well combined.
- Pour the pumpkin cheesecake filling over the crust.
- Bake for 50-60 minutes or until the center is set.
- Let it cool, then refrigerate for at least 4 hours.
- Serve with whipped cream.
how to serve Easy Pumpkin Pie Cheesecake
When serving your Easy Pumpkin Pie Cheesecake, slice it into wedges and add a generous dollop of whipped cream on top. You could also sprinkle some additional pumpkin pie spice for that extra flavor. This cheesecake is best served chilled and makes for a beautiful dessert at any celebration.
how to store Easy Pumpkin Pie Cheesecake
Store any leftover cheesecake in the refrigerator. Cover it with plastic wrap or keep it in an airtight container. It should stay fresh for up to 4 days. If you want to keep it longer, you can freeze the cheesecake for up to 2 months. Simply thaw it overnight in the refrigerator before serving.
tips to make Easy Pumpkin Pie Cheesecake
- Make sure your cream cheese is at room temperature for a smoother batter.
- Don’t rush the cooling process; letting it cool completely before refrigerating is key to the perfect texture.
- Use fresh pumpkin puree for a more intense flavor, but canned pumpkin works just fine and is more convenient.
- Add caramel drizzle on top for an exciting twist.
variation
You can customize this cheesecake by adding chocolate or toffee bits into the filling for a bit of sweetness. Another great variation is to use a pecan crust instead of a graham cracker crust for added flavor and texture.
FAQs
1. Can I use a different type of crust?
Yes! You can use a chocolate cookie crust or a pecan crust for a different flavor twist.
2. Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day or two in advance. Just store it in the refrigerator until you’re ready to serve.
3. Is it possible to make a gluten-free version?
Absolutely! Use gluten-free graham crackers or almond flour for the crust to keep it gluten-free.
Easy Pumpkin Pie Cheesecake
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Filling
- 1 cup pumpkin puree Fresh or canned
- 1 cup cream cheese, softened Make sure it's at room temperature
- 1 cup sugar
- 3 large eggs
- 1 teaspoon pumpkin pie spice
- whipped cream for serving Optional, for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the graham cracker crumbs with melted butter and press into the bottom of a springform pan.
- In another bowl, beat together the cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in pumpkin puree and pumpkin pie spice until well combined.
Baking
- Pour the pumpkin cheesecake filling over the crust.
- Bake for 50-60 minutes or until the center is set.
- Let it cool, then refrigerate for at least 4 hours.