Easy Pumpkin Pie Cheesecake
A delightful fusion of pumpkin pie and creamy cheesecake, perfect for fall gatherings and holiday celebrations.
Ingredients
For the cheesecake filling
- 2 cups cream cheese Ensure it's at room temperature for a smooth texture
- 1 cup sugar
- 1 cup pumpkin puree Can use fresh pumpkin if cooked and pureed
- 3 large eggs
- 1 teaspoon vanilla extract Enhances flavor
- 1 teaspoon pumpkin pie spice Adds warmth and aroma
For the crust
- 1 pre-made graham cracker crust Store-bought or homemade
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the pumpkin puree, eggs, vanilla extract, and pumpkin pie spice, and mix gently until fully combined.
Baking
- Pour the cheesecake mixture into the graham cracker crust.
- Bake in the preheated oven for 50-60 minutes, until the center is set but still slightly jiggly.
Cooling and Serving
- Allow the cheesecake to cool completely, then refrigerate for at least 4 hours before serving.
- Serve with a dollop of whipped cream and a sprinkle of cinnamon, if desired.
Notes
For a gluten-free option, substitute the graham cracker crust with ground almonds or gluten-free cookies. This cheesecake can be frozen for up to three months.