Irresistibly Creamy Pumpkin Cheesecake for Fall Bliss
A creamy, velvety pumpkin cheesecake perfect for autumn, with a spiced crust and customizable options for all dietary needs.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup Graham Cracker Crumbs
- 1/4 cup Granulated Sugar
- 1/2 cup Unsalted Butter
- 1 tsp Cinnamon
- 16 oz Cream Cheese
- 1 cup Pure Pumpkin Puree
- 3 Eggs
- 1 tsp Vanilla Extract
- 2 tsp Pumpkin Pie Spice
- 1/2 cup Heavy Cream
- 1/2 cup Powdered Sugar
- 1 tsp Additional Cinnamon
Instructions
- Prepare the cheesecake crust by preheating your oven to 350°F (175°C). Combine the graham cracker crumbs, sugar, and butter in a bowl, then press into a 9-inch springform pan and bake for 10 minutes. Let cool.
- Mix the cheesecake filling by beating the softened cream cheese until smooth. Add pumpkin puree, eggs, vanilla, and pumpkin pie spice, then blend.
- Fold in heavy cream and powdered sugar until smooth.
- Pour the filling over the cooled crust and spread evenly. Bake for about 50 minutes until edges are set and center jiggles.
- Cool the cheesecake in the oven with the door ajar for 1 hour, then chill in the fridge for at least 4 hours, preferably overnight.
- Dust the top with additional cinnamon before serving.
Notes
For a gluten-free version, substitute graham crackers; for a keto-friendly option, use erythritol instead of sugar.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 15g
- Sodium: 330mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 160mg