Pumpkin Pie Cheesecake
A fun twist on a classic Thanksgiving dessert, Pumpkin Cheesecake Pie will be a hit with your friends and family.
Servings: 12 Servings
Calories: 439kcal
Ingredients
For the Crust
- 1½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- ⅓ cup butter melted
For the Cheesecake
- 24 ounces cream cheese, softened
- 1½ cups light brown sugar packed
- 1½ cups pumpkin puree
- 3 tablespoons all purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ⅕ teaspoon ginger
- 4 eggs room temperature
- Whipped Cream for serving
Instructions
- Preheat oven to 350°F. Mix the graham cracker crumbs and sugar together. Pour melted butter over the crumbs and stir until moistened. Press the mixture in the bottom of a 9-inch springform pan. Bake for 8-9 minutes.
- Reduce oven temperature to 325°F. In a large bowl, beat together the cream cheese and brown sugar until smooth. Stir in the pumpkin, flour, cinnamon, nutmeg, and ginger.
- Break the eggs into a small bowl and lightly beat with a fork. Add the eggs to the cream cheese mixture and stir just until well combined. Pour on top of the graham cracker crust.
- Bake at 325°F for 45-60 minutes or until the cheesecake is no longer shiny and jiggly. At the end of the hour, turn off the oven and leave the oven door shut for another 90 minutes before opening the oven door. The long cooling period will help minimize cracks.
- Remove the cheesecake from the oven and cool completely. Serve with whipped cream.
Nutrition
Calories: 439kcal | Carbohydrates: 44g | Protein: 7g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 318mg | Potassium: 218mg | Fiber: 1g | Sugar: 34g | Vitamin A: 5765IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg