Pumpkin Cheesecake
Ingredients
The crust
-
2
cups
graham cracker crumbs
-
2
tablespoons
granulated sugar
-
7
tablespoons
butter, melted
The filling
-
16
ounces
cream cheese, softened
-
1
cup
brown sugar
-
3
large
eggs
-
15
ounces
pumpkin puree
-
1
tablespoon
all-purpose flour
-
1
teaspoon
vanilla extract
-
1 ½
teaspoons
pumpkin pie spice
Optional toppings
-
to taste
whipped cream
-
to taste
sprinkles
Instructions
- Preheat the oven to 350°F and coat a 9-inch springform pan with cooking spray.
- Mix graham cracker crumbs, granulated sugar, and melted butter in a bowl, then press the mixture into the bottom and sides of the pan.
- Bake the crust for 8-10 minutes until lightly golden.
- In a mixer, beat cream cheese and brown sugar until smooth, about 3-4 minutes.
- Add eggs one at a time, mixing after each addition.
- Mix in pumpkin puree, flour, vanilla extract, and pumpkin pie spice until just combined.
- Pour the pumpkin mixture into the baked crust and smooth the top.
- Bake for 50 minutes or until the top is lightly browned, then turn off the oven and let it sit for 60 minutes.
- Run a spatula around the edges to loosen, then chill in the fridge for at least 6 hours or up to 3 days.
- Decorate with whipped cream and sprinkles before serving.
Nutrition Facts (estimated)
Servings
12
Calories
339
Total fat
22g
Total carbohydrates
31g
Total protein
5g
Sodium
293mg
Cholesterol
100mg
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