Easy Pumpkin Pie Cheesecake (Recipe for Printing)
Indulge in this creamy pumpkin pie cheesecake, blending classic autumn flavors with a rich graham cracker crust. Ideal for November celebrations or Thanksgiving dessert. Save & click.
# What You Need:
→ Filling
01 -
16 ounces cream cheese, at room temperature
02 -
1/2 cup granulated sugar
03 -
1 teaspoon vanilla extract
04 -
2 large eggs
05 -
1/2 cup pumpkin puree
06 -
2 teaspoons pumpkin spice
→ Crust
07 -
1 (9-inch) graham cracker pie crust
→ Optional Garnish
08 -
Whipped cream, for serving
# How to Make It:
01 -
Preheat the oven to 325°F (163°C).
02 -
In a large mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Add eggs one at a time, beating thoroughly after each addition.
03 -
Spoon 1 and 1/3 cups of the cheesecake batter into the bottom of the graham cracker crust and spread evenly.
04 -
Add pumpkin puree and pumpkin spice to the remaining batter. Whisk gently until the mixture is uniform in color.
05 -
Carefully distribute the pumpkin batter over the plain cheesecake layer and smooth the top using a spatula.
06 -
Place cheesecake on the center rack of the preheated oven. Bake for 35 to 40 minutes, or until the center is almost set but still slightly wobbly.
07 -
Transfer the cheesecake to a wire rack and allow it to cool to room temperature for approximately 1 hour.
08 -
Cover the cheesecake and refrigerate for at least 3 hours or overnight for best texture and flavor development.
09 -
Slice the chilled cheesecake and serve with whipped cream if desired.
# Extra Tips:
01 -
For optimal flavor, let the cheesecake chill overnight to ensure full setting and a harmonious blend of flavors.