Easy Pumpkin Pie Cheesecake
A delightful blend of creamy cheesecake and spiced pumpkin pie, this Easy Pumpkin Pie Cheesecake is perfect for fall gatherings and celebrations.
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.
Notes
Slice into wedges and add a generous dollop of whipped cream. You can sprinkle some additional pumpkin pie spice for extra flavor. This cheesecake is best served chilled.