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A delectable pumpkin cheesecake with a graham cracker crust and whipped cream topping.

Quick way to grow: 7 Pumpkin CheesecakePumpkin Cheesecake

This recipe provides a quick way to prepare a delicious pumpkin cheesecake, perfect for any occasion. It's a creamy, spiced dessert that captures the essence of autumn flavors.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cups granulated sugar
  • 0.5 cups melted butter
Filling
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 15 ounces canned pumpkin puree
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 0.5 teaspoon ground cinnamon

Equipment

  • 9-inch springform pan
  • large mixing bowl
  • electric mixer
  • wire rack

Method
 

Crust Preparation
  1. Preheat oven to 350°F (175°C) and combine graham cracker crumbs, sugar, and melted butter in a bowl.
  2. Press the mixture evenly into the bottom of a 9-inch springform pan.
Filling Preparation and Baking
  1. In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
  2. Mix in pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and cinnamon until just combined.
  3. Pour the filling over the crust and bake for 50-60 minutes, or until the center is almost set.
  4. Cool completely on a wire rack, then refrigerate for at least 4 hours before serving.

Notes

For best results, make sure the cream cheese is at room temperature to ensure a smooth filling. You can garnish with whipped cream and a sprinkle of cinnamon before serving.