Description
This easy Pumpkin Pie Cheesecake combines a creamy cheesecake base with a spiced pumpkin layer for a rich and festive dessert.
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
Whipped cream for topping
Instructions
Preheat oven to 325°F.
Beat cream cheese, sugar, and vanilla until smooth.
Add eggs one at a time, mixing gently.
Spread 1⅓ cups batter in crust.
Mix pumpkin puree and spice into remaining batter.
Layer over plain cheesecake batter.
Bake 35–40 minutes until center is almost set.
Cool 1 hour; refrigerate at least 3 hours or overnight.
Serve with whipped cream.
Notes
Store in fridge up to 5 days.
Freeze up to 3 months.
Best made a day ahead for deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 27g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg