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A slice of pumpkin pie cheesecake garnished with whipped cream.
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Pumpkin Pie Cheesecake

This pumpkin pie cheesecake is a graham cracker crust filled with a smooth and creamy pumpkin filling, then baked to perfection. Pumpkin cheesecake is the perfect sweet finish to any holiday meal!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Resting Time and Chill Time 6 hours
Total Time 7 hours 20 minutes
Servings 12
Calories 339kcal
Author Sara Welch

Ingredients

  • 2 cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1/2 cup butter melted
  • 16 ounces cream cheese softened
  • 1 cup brown sugar packed
  • 3 eggs
  • 15 ounce can pumpkin puree
  • 1 tablespoon all purpose flour
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • cooking spray
  • whipped cream and candy pumpkins optional

Instructions

  • Preheat the oven to 350 degrees F. Coat a 9 inch springform pan with cooking spray.
  • Place the graham cracker crumbs, granulated sugar and butter in a bowl; stir until well combined.
  • Firmly press the graham cracker mixture into the bottom and halfway 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, 2-3 minutes.
  • Add the eggs, one at a time, beating after each egg is added.
  • Add the pumpkin puree, flour, vanilla extract and pumpkin pie spice. Mix 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 candy pumpkins if desired, then cut into slices and serve.

Notes

  1. Make sure to buy canned pumpkin puree, not pumpkin pie filling. The labels may be similar, so pay attention.
  2. When making your graham cracker crust press firmly to get the graham crackers and butter to form a solid crust.
  3. Run your graham crackers through a food processor for fine, evenly sized crumbs.

Nutrition

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