This pumpkin cheesecake is a graham cracker crust topped with a rich and creamy pumpkin cream cheese filling, all baked to golden brown perfection. The perfect make-ahead dessert for Thanksgiving!
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 7 tablespoons butter melted
- 16 ounces cream cheese softened
- 1 cup brown sugar
- 3 eggs
- 15 ounce can pumpkin puree
- 1 tablespoon all purpose flour
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- cooking spray
- whipped cream and sprinkles optional
Preheat the oven to 350 degrees F. Coat a 9" springform pan with cooking spray.
Place the graham cracker crumbs, granulated sugar and butter in a bowl; stir to combine.
Firmly press the graham cracker mixture into the bottom and up the sides of the prepared pan.
Place the crust in the oven and bake for 8-10 minutes or until light golden brown.
Place the cream cheese and brown sugar in the bowl of a mixer. Beat until completely smooth, 3-4 minutes.
Add the eggs, one at a time, beating after each addition.
Add the pumpkin puree, flour, vanilla extract and pumpkin pie spice. Beat until just combined.
Pour the pumpkin mixture into the baked crust and smooth the top with a spatula.
Bake for 50 minutes or until top is lightly browned. Turn off the oven and let the cheesecake sit in the oven for another 60 minutes.
Run a thin spatula around the edge of the cheesecake to loosen the sides, then place the cheesecake in the fridge. Chill for at least 6 hours or up to 3 days.
Decorate the cheesecake with whipped cream and sprinkles if desired, then cut into slices and serve.
Calories: 339kcal | Carbohydrates: 31g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 100mg | Sodium: 293mg | Potassium: 183mg | Fiber: 1g | Sugar: 21g | Vitamin A: 6285IU | Vitamin C: 1.5mg | Calcium: 79mg | Iron: 1.6mg