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Pumpkin Pie Cheesecake

Pumpkin Pie Cheesecake
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Indulge in the delightful layers of our Pumpkin Pie Cheesecake, a perfect blend of creamy cheesecake and spiced pumpkin pie flavors. This show-stopping dessert features a crunchy homemade graham cracker crust, making it ideal for Thanksgiving celebrations or cozy autumn evenings. Topped with crunchy pecans and a dollop of whipped cream, it promises to be the star of your dessert table. Easy to make, this dessert is approachable for bakers of all skill levels, ensuring everyone can enjoy its rich taste.

Ingredients

Scale
  • 2 ⅔ cups crushed graham crackers
  • ⅓ cup sugar
  • ⅔ cup butter, melted
  • 16 ounces cream cheese, room temperature
  • 2 eggs
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 15-ounce can pumpkin puree
  • 1 cup evaporated milk
  • 2 eggs
  • ¼ cup brown sugar, packed
  • ¼ cup sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 cup chopped pecans
  • ½ cup sugar
  • 2 tablespoons butter, melted
  • 1 cup heavy cream
  • ½ cup sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan.
  2. For the crust, combine crushed graham crackers with sugar and melted butter. Press into the bottom of the pan.
  3. Beat cream cheese until smooth, then mix in eggs, sugar, and vanilla. Pour over the crust.
  4. Whisk together pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, nutmeg, and salt. Pour over the cheesecake layer.
  5. Bake for approximately 80 minutes until set around the edges but slightly jiggly in the center. Cool completely before refrigerating.
  6. Top with a mixture of chopped pecans and melted butter before serving with whipped cream.

Nutrition

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