Pumpkin Cheesecake: The Best Fall Dessert You’ll Love to Make
A deliciously creamy pumpkin cheesecake that captures the flavors of fall.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 4 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- 4 large eggs
Instructions
- Preheat the oven to 325°F (163°C).
- In a medium bowl, mix graham cracker crumbs and melted butter. Press the mixture into the bottom of a springform pan.
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Add vanilla, pumpkin puree, and pumpkin pie spice to the cream cheese mixture. Mix until well combined.
- Add eggs one at a time, mixing on low speed after each addition until just combined.
- Pour the pumpkin filling over the crust in the springform pan.
- Bake for 60-70 minutes or until the center is set.
- Remove from the oven and let it cool to room temperature before refrigerating for at least four hours.
- Serve chilled and enjoy!
Notes
- For best results, use room temperature ingredients.
- Can be topped with whipped cream before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg