Description
Indulge in the rich and creamy delight of this Pumpkin Cheesecake recipe. A perfect blend of pumpkin and cheesecake flavors in every bite, this dessert is a sure crowd-pleaser for any occasion.
Ingredients
Graham Cracker Crust:
- 2 & 1/2 cups crushed graham crackers
- 1/2 cup melted butter
- 1/4 cup granulated sugar
- 1/2 tsp salt
Pumpkin Cheesecake Layer:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/3 cup brown sugar
- 15 oz pumpkin puree
- 3 large eggs
- 1/3 cup sour cream
- 1 tbsp vanilla extract
- 1 tbsp pumpkin pie spice
- 3 tbsp cornstarch
Instructions
- Preheat and Prepare: Preheat the oven to 350F. Line a 9-inch springform pan with parchment paper and grease the sides. Cover the pan with foil.
- Make Crust: Mix graham crackers, sugar, salt, and butter. Press into pan and bake.
- Cheesecake Filling: Cream cheeses and sugars. Add eggs, then mix in pumpkin, sour cream, vanilla, cornstarch, and spice.
- Bake: Place pan in a roasting pan, pour boiling water around it, and bake at 325F for 75-85 mins.
- Cool and Chill: Let the cheesecake cool, then refrigerate overnight.
- Serve: Top with whipped cream, caramel, or preferred toppings.
Notes
- If you prefer a softer crust, skip baking it.
- This cheesecake can be refrigerated for 5-6 days and frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 497
- Sugar: 34g
- Sodium: 486mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 126mg
