Description
This creamy and easy-to-make pumpkin cheesecake combines a smooth pumpkin-flavored filling with a crunchy graham cracker crust, perfect for seasonal celebrations and dessert lovers.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2½ Tablespoons butter melted
- 1 ½ Tablespoons sugar
- ⅛ teaspoon pumpkin spice powder
- ⅛ teaspoon salt
- 2 8oz packages cream cheese softened
- 2 eggs
- 1 egg yolk
- 1 cup pumpkin puree
- ⅔ cup sugar
- 1 ½ Tablespoons all-purpose flour
- ½ Tablespoon pumpkin spice powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- whipped cream
- caramel sauce
Instructions
- Preheat the oven to 350°F 175°C.
- Mix graham cracker crumbs sugar pumpkin spice salt and melted butter until combined.
- Press mixture into the bottom of a springform pan to form the crust.
- Beat cream cheese until smooth then add eggs and egg yolk one at a time.
- Mix in pumpkin puree sugar flour pumpkin spice vanilla and salt until well blended.
- Pour the batter over the crust and bake for 50 to 60 minutes until the center is set.
- Cool completely then refrigerate for at least 4 hours.
- Serve topped with whipped cream and caramel sauce.
Notes
- Use softened cream cheese for a smoother batter
- Do not overbake to avoid cracks
- Chill thoroughly for best texture
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28g
- Sodium: 320mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg