Description
Indulge in the ultimate fall dessert with this Pumpkin Pie Cheesecake, a delectable blend of creamy cheesecake and spiced pumpkin pie filling. Perfect for Thanksgiving or any autumn gathering, this dessert features a homemade graham cracker crust topped with crunchy pecans and fluffy whipped cream. The layers create a stunning presentation that is sure to impress your guests while delivering a flavor explosion that tantalizes the taste buds. Easy to make, even novice bakers can enjoy crafting this festive treat. Serve it chilled for the perfect sweet ending to your meal.
Ingredients
Scale
- 2 ⅔ cups crushed graham crackers
- ⅓ cup sugar
- ⅔ cup butter (melted)
- 16 ounces 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 tablespoons butter (melted)
- 1 cup heavy cream
- ½ cup sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and line a 9-inch springform pan with parchment paper.
- Combine crushed graham crackers, sugar, and melted butter; press into the bottom of the pan.
- Beat cream cheese until smooth; mix in eggs, sugar, and vanilla. Pour over crust.
- In another bowl, whisk pumpkin puree with evaporated milk, eggs, sugars, and spices; pour over cheesecake layer.
- Bake for 80 minutes until just set; cool completely before refrigerating.
- Top with whipped cream and pecans before serving.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 28g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg