Description
A delightful dessert that combines creamy cheesecake with warm pumpkin flavors, perfect for fall gatherings.
Ingredients
Scale
- 2 (8 oz) packages cream cheese, room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup pumpkin puree
- 2 teaspoons pumpkin spice
- 1 (9-inch) graham cracker crust (store-bought or homemade)
- Whipped cream (optional)
Instructions
- Preheat the oven to 325°F (160°C).
- In a large mixing bowl, combine the cream cheese, granulated sugar, and vanilla extract. Beat until smooth.
- Add the eggs one at a time, mixing until fully incorporated.
- Remove 1 1/3 cups of the batter and spread it into the graham cracker crust.
- To the remaining batter, add pumpkin puree and pumpkin spice, whisk until combined.
- Spread the pumpkin layer over the plain cheesecake layer in the crust.
- Bake for 35 to 40 minutes, or until the center is almost set.
- Allow to cool for 1 hour, then refrigerate for a minimum of 3 hours or overnight.
- Serve sliced with whipped cream, if desired.
Notes
Make sure cream cheese is at room temperature for a smooth batter. This cheesecake can also be frozen for up to 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: pumpkin cheesecake, fall dessert, holiday dessert, creamy cheesecake, pumpkin pie