Description
This Pumpkin Pie Cheesecake brings together the best of two classic desserts: the rich, creamy texture of cheesecake and the warm, comforting flavors of pumpkin pie. With a smooth layer of pumpkin-spiced cheesecake on top of a traditional plain cheesecake layer, all nestled in a buttery graham cracker crust, this dessert is perfect for fall gatherings and holiday feasts.
Ingredients
2 (8 oz) packages cream cheese, room temperature
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
½ cup pumpkin puree
2 teaspoons pumpkin spice
1 (9-inch) graham cracker crust (store-bought or homemade)
Whipped cream, optional
Instructions
Preheat your oven to 325°F (165°C).
In a large mixing bowl, beat together the cream cheese, granulated sugar, and vanilla extract until smooth and well combined.
Add the eggs, one at a time, blending after each addition until the mixture is smooth.
Remove 1 ⅓ cups of the plain cheesecake batter and spread it evenly over the bottom of the graham cracker crust. Set aside.
To the remaining cheesecake batter, add the pumpkin puree and pumpkin spice. Gently whisk until well combined.
Carefully spread the pumpkin cheesecake layer over the plain cheesecake layer, smoothing it with a spatula.
Bake the cheesecake in the preheated oven for 35-40 minutes, or until the center is almost set.
Allow the cheesecake to cool for about 1 hour at room temperature, then refrigerate for at least 3 hours or overnight to set.
Serve chilled, topped with whipped cream if desired!
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
Nutrition
- Calories: 350