Description
Indulge in the ultimate fall treat with this Pumpkin Pie Cheesecake, a delightful fusion of creamy cheesecake and spiced pumpkin pie. This layered dessert is perfect for Thanksgiving and festive gatherings, combining a crunchy graham cracker crust with a rich filling topped off with sweet pecans. Whether you enjoy it plain or dressed up with whipped cream and caramel drizzle, this cheesecake is sure to impress your guests and satisfy your autumn cravings.
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 the oven to 350°F (175°C) and prepare a 9-inch springform pan with parchment paper.
- For the crust, mix crushed graham crackers, sugar, and melted butter; press into the pan.
- For the cheesecake layer, blend cream cheese, eggs, sugar, and vanilla until smooth; pour over the crust.
- In another bowl, mix pumpkin puree, evaporated milk, eggs, sugars, and spices; pour over the cheesecake layer.
- Bake for about 80 minutes or until set in the center. Cool before removing from the pan.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 260mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg