Description
Indulge in the ultimate fall treat with this Pumpkin Pie Cheesecake, a delectable fusion of creamy cheesecake and spiced pumpkin pie. This layered dessert is perfect for Thanksgiving or any autumn gathering, bringing warmth and flavor to your table. With a homemade graham cracker crust and topped with whipped cream and crunchy pecans, it’s not just a dessert; it’s a show-stopping centerpiece that captures the essence of the season. Easy to make with simple ingredients, this cheesecake is sure to impress guests and family alike.
Ingredients
Scale
- 2 ⅔ cups crushed graham crackers
- ⅓ cup sugar
- ⅔ cup butter (melted)
- 16 ounce cream cheese (room temperature)
- 2 eggs
- ½ cup sugar
- 1 teaspoon vanilla
- 15 ounce can pumpkin puree
- 1 cup evaporated milk
- 2 eggs
- ¼ cup brown sugar (packed)
- ¼ cup sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup chopped pecans
- ½ cup sugar
- 2 tablespoon butter (melted)
- 1 cup heavy cream
- ½ cup sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper.
- Mix crushed graham crackers, sugar, and melted butter in a bowl. Press this mixture firmly into the bottom of the prepared pan.
- In another bowl, beat cream cheese and sugar until smooth. Add eggs one at a time and mix in vanilla extract. Pour over the crust.
- In a separate bowl, blend pumpkin puree, evaporated milk, brown sugar, white sugar, cinnamon, salt, nutmeg, and remaining eggs until well combined. Carefully pour this over the cheesecake layer.
- Bake for about 80 minutes or until set in the center. Cool completely before refrigerating for at least four hours or overnight.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (130g)
- Calories: 360
- Sugar: 25g
- Sodium: 270mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg