Pumpkin Cheesecake
For a show-stopping dessert, look no further than a silky pumpkin cheesecake. Blend cream cheese with pumpkin puree and spices, then bake on a graham cracker crust. Top with whipped cream for a decadent finish.
Ingredients
Pie Filling
- 3 8-ounce each packages cream cheese, softened to room temperature
- 1 1/2 cups light brown sugar
- 15 oz canned pumpkin
- 4 large eggs
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
Pie Crust
- 1 1/2 cups graham cracker crumbs
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons melted butter
Instructions
Preheat Oven
- Set your oven to 350˚F.
Prepare the Crust
- Place graham crackers in a food processor and pulse until fine crumbs form.
- In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake at 350˚F for 8 minutes.
- Let cool to room temperature.
Prepare the Filling
- In a large bowl, mix the cream cheese and brown sugar until light and fluffy (approx 5 minutes).
- In a separate bowl, whisk together the pumpkin, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla extract.
- Add the pumpkin mixture to the cream cheese mix and blend on low until combined.
Assemble and Bake
- Pour filling into the cooled crust.
- Place in oven and bake for 1 hour at 350˚F.
- Turn off the oven and prop the door open.
- Let the cheesecake to sit in the oven for 45 minutes.
Refrigerate
- Remove from oven, cool to room temp, then cover and refrigerate for at least 4 hours, or overnight for best results.
Serve
- Release the cheesecake from the springform mold.
- Add your favorite toppings like whipped cream before serving.
- Enjoy!
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