Pumpkin Pie Cheesecake
Ingredients
The crust
-
2
cups
graham cracker crumbs
-
2
tablespoons
granulated sugar
-
½
cup
butter, melted
The filling
-
16
ounces
cream cheese, softened
-
1
cup
brown sugar, packed
-
3
large
eggs
-
15
ounces
pumpkin puree
-
1
tablespoon
all-purpose flour
-
1½
teaspoons
vanilla extract
-
1½
teaspoons
pumpkin pie spice
-
to taste
spray
cooking spray
-
optional
whipped cream and candy pumpkins for garnish
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 until combined.
- Press the mixture into the bottom and halfway up the sides of the prepared pan.
- Bake the crust for 8-10 minutes until light golden brown.
- In a mixer, beat together cream cheese and brown sugar until smooth.
- 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 filling into the baked crust and smooth the top.
- Bake for 50 minutes or until the 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 to loosen, then chill in the fridge for at least 6 hours.
- Decorate with whipped cream and candy pumpkins if desired, slice, and serve.
Nutrition Facts (estimated)
Servings
12
Calories
339
Total fat
22g
Total carbohydrates
31g
Total protein
5g
Sodium
293mg
Cholesterol
100mg
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