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Pumpkin Pie Cheesecake

Pumpkin Pie Cheesecake
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This Pumpkin Pie Cheesecake recipe combines the creamy richness of classic cheesecake with the warm spices of pumpkin pie, layered in a graham cracker crust. It’s an easy-to-make, make-ahead dessert perfect for fall and holiday gatherings.

Ingredients

  • 2 (8 oz) packages cream cheese, room temperature

  • 1/2 cup granulated sugar

  • 1 teaspoon vanilla extract

  • 2 large eggs

  • 1/2 cup pumpkin puree

  • 2 teaspoons pumpkin spice

  • 1 (9-inch) graham cracker crust, store-bought or homemade

  • Whipped cream, optional topping

Instructions

  1. Preheat oven to 325°F.
  2. In a large bowl, beat the cream cheese, granulated sugar, and vanilla extract until well combined.
  3. Add eggs one at a time, beating until smooth after each addition.
  4. Remove 1 1/3 cups of the cheesecake batter and spread it into the bottom of the graham cracker crust.
  5. Add the pumpkin puree and pumpkin spice to the remaining batter and mix until fully incorporated.
  6. Carefully spread the pumpkin layer over the plain cheesecake layer.
  7. Bake for 40 minutes or until the center is just slightly jiggly.
  8. Let the cheesecake cool to room temperature for about 1 hour.
  9. Chill in the refrigerator for at least 4 hours or overnight for best results.
  10. Top with whipped cream before serving, if desired.

Notes

  • Use full-fat cream cheese for the creamiest texture.
  • Ensure all ingredients are at room temperature to avoid lumps.
  • Do not over-bake; the center should still jiggle slightly.
  • Try a gingersnap or pecan crust for a flavorful twist.
  • Store in the fridge for up to 5 days or freeze slices for up to 3 months.

Find it online: https://www.cookwithbenchi.com/pumpkin-pie-cheesecake/