Super Easy Pumpkin Cheesecake Recipe

July 30, 2023 Post a Comment

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Spiced Pumpkin Cheesecake from www.americastestkitchen.com

Description

Are you looking for the perfect pumpkin cheesecake recipe that's easy to make and tastes amazing? Look no further! This recipe is perfect for those who love pumpkin and cheesecake. It's creamy, rich, and has all the flavors of fall wrapped up in one delicious dessert.

Prep Time

The prep time for this recipe is only 15 minutes. That's right, in just 15 minutes, you can be on your way to having a delicious pumpkin cheesecake.

Cook Time

The cook time for this recipe is 1 hour and 15 minutes. After that, you'll need to let it cool for at least 2 hours before serving.

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted

For the filling:

3 (8 oz.) packages cream cheese, softened
1 cup sugar
1 (15 oz.) can pumpkin puree
3 eggs
1 tsp. vanilla extract
1 tsp. cinnamon
1/2 tsp. nutmeg

Equipment

9-inch springform pan
Mixing bowls
Hand mixer or stand mixer
Spatula

Method

1. Preheat the oven to 350°F. 2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well. 3. Press the mixture into the bottom of a 9-inch springform pan. 4. In another mixing bowl, beat the cream cheese until smooth. 5. Add the sugar and mix until well combined. 6. Add the pumpkin puree, eggs, vanilla extract, cinnamon, and nutmeg. Mix until well combined. 7. Pour the mixture into the springform pan on top of the crust. 8. Bake for 1 hour and 15 minutes or until the center is almost set. 9. Let the cheesecake cool for at least 2 hours before serving. 10. Enjoy your delicious pumpkin cheesecake!

Notes

Make sure the cream cheese is softened before mixing to avoid lumps. Letting the cheesecake cool in the oven after baking helps to prevent cracking.

Nutrition Info

This recipe yields 12 servings. Each serving contains approximately:

Calories: 460
Total fat: 34g
Saturated fat: 19g
Cholesterol: 156mg
Sodium: 320mg
Total carbohydrates: 34g
Dietary fiber: 2g
Sugars: 26g
Protein: 7g

Recipes FAQ

Q: Can I use a different type of crust? A: Yes, you can use a different type of crust such as a cookie crust or a chocolate crust. Q: Can I use a different type of pumpkin? A: Yes, you can use fresh pumpkin or butternut squash puree instead of canned pumpkin. Q: Can I freeze the cheesecake? A: Yes, you can freeze the cheesecake for up to 2 months. Be sure to wrap it in plastic wrap and aluminum foil before freezing.

Recipe Tips

To make it easier to remove the cheesecake from the springform pan, line the bottom with parchment paper before adding the crust. Serve with whipped cream and a sprinkle of cinnamon on top for an extra delicious touch.