Pumpkin Pie Cheesecake – a delicious recipe with graham cracker crumbs, sugar, butter, cream cheese, sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350u00b0 for 5 minutes. Cool on a wire rack.
2
In a bowl, beat cream cheese, sugar and vanilla until smooth. Beat in eggs on low speed just until combined. Combine the pumpkin, cinnamon, nutmeg and allspice. Fold into cheese mixture.
3
Pour into crust. Bake at 350u00b0 for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes.
4
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled (center will fall). Remove sides of pan just before serving. Garnish with whipped cream.
1000
kcal
Calories
75
g
Fat
62
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1-1/2 cups graham cracker crumbs, 1 tablespoon sugar, 5 tablespoons butter, melted, 3 packages (8 ounces each) cream cheese, softened, and more.
Yes, Pumpkin Pie Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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