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A delectable pumpkin cheesecake with a graham cracker crust and whipped cream topping.

Pumpkin Cheesecake

This pumpkin cheesecake is a quick and easy dessert that combines the rich flavors of pumpkin and cream cheese, perfect for any occasion. It's a delightful treat that comes together with minimal effort.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup melted butter
Filling
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 15 ounces canned pumpkin puree
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice

Equipment

  • 9-inch springform pan
  • mixing bowls
  • electric mixer
  • wire rack

Method
 

For the Crust
  1. Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan.
For the Filling
  1. In a large bowl, beat cream cheese and sugar with an electric mixer until smooth and creamy. Gradually beat in pumpkin puree, eggs, vanilla extract, and pumpkin pie spice until well combined and smooth.
  2. Pour the pumpkin cheesecake filling over the prepared crust in the springform pan. Bake for 50-60 minutes, or until the center is almost set but still slightly wobbly.
  3. Remove from oven and let cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.

Notes

For best results, make sure your cream cheese is at room temperature before mixing to ensure a smooth, lump-free filling. You can substitute homemade pumpkin puree for canned if desired. This cheesecake freezes well; wrap it tightly and thaw in the refrigerator before serving.