Pumpkin Pie Cheesecake Recipe Easy
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Description
This pumpkin pie cheesecake recipe is the perfect dessert for any occasion. It is a delicious combination of two classic desserts, pumpkin pie and cheesecake. The smooth and creamy texture of the cheesecake is perfectly balanced by the warm and spicy flavors of the pumpkin pie. This recipe is easy to follow and requires only a few ingredients.Prep Time
The prep time for this recipe is approximately 20 minutes.Cook Time
The cook time for this recipe is approximately 1 hour and 30 minutes.Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 (15 oz) can pumpkin puree
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
Equipment
- 9-inch springform pan
- Hand mixer or stand mixer
- Baking sheet
- Aluminum foil
Method
- Preheat the oven to 350°F.
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well.
- Press the mixture into the bottom of a 9-inch springform pan, using the back of a spoon to create an even layer.
- Bake the crust for 10 minutes, then remove from the oven and let it cool while preparing the cheesecake filling.
- In a mixing bowl, beat the cream cheese until smooth and creamy.
- Add the sugar and beat until well combined.
- Add the eggs one at a time, beating well after each addition.
- Add the pumpkin puree, cinnamon, ginger, nutmeg, and cloves. Mix until well combined.
- Pour the cheesecake mixture over the cooled crust and spread it evenly.
- Cover the springform pan with aluminum foil and place it on a baking sheet.
- Bake the cheesecake for 1 hour and 30 minutes, or until the center is set and the edges are slightly browned.
- Remove the cheesecake from the oven and let it cool to room temperature before placing it in the refrigerator to chill for at least 4 hours or overnight.
- Once chilled, remove the cheesecake from the springform pan and serve.
Notes
- Make sure that the cream cheese is softened before using it in the recipe. This will ensure a smooth and creamy texture.
- When baking the cheesecake, it is important to cover the springform pan with aluminum foil to prevent any water from seeping into the pan during the baking process.
- Allow the cheesecake to cool to room temperature before placing it in the refrigerator to chill. This will prevent any condensation from forming on the surface of the cheesecake.
Nutrition Info
- Calories: 450
- Total Fat: 28g
- Saturated Fat: 15g
- Cholesterol: 145mg
- Sodium: 300mg
- Total Carbohydrates: 45g
- Dietary Fiber: 2g
- Sugars: 36g
- Protein: 6g
Recipes FAQ
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time. Once the cheesecake has chilled in the refrigerator for at least 4 hours or overnight, it can be covered and stored for up to 3 days.Can I freeze this cheesecake?
Yes, you can freeze this cheesecake. Once it has chilled in the refrigerator, wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer. It will keep for up to 3 months in the freezer.Can I use a different type of crust?
Yes, you can use a different type of crust if you prefer. A gingersnap crust or a chocolate cookie crust would both be delicious with this cheesecake.Recipe Tips
- Make sure to use pure pumpkin puree, not pumpkin pie filling.
- If you don't have a springform pan, you can use a regular 9-inch cake pan lined with parchment paper for easy removal.
- For a smoother cheesecake, make sure to mix the cream cheese well before adding the other ingredients.
- If you want to add a touch of sweetness to the cheesecake, top it with a dollop of whipped cream before serving.
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