Pumpkin Pie Cheesecake
Easy Pumpkin Pie Cheesecake Get a dreamy fall dessert with this simple recipe Creamy spiced and delicious Try it today
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 12 full sheets)
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar (for the crust)
- 1 cup granulated sugar (for the filling)
- 32 ounces cream cheese (four 8-ounce packages), softened
- 1 ½ cups pumpkin puree
- 4 large eggs
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 2 tablespoons all-purpose flour
Instructions
- Preheat oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan tightly with foil.
- In a bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press into the bottom of the prepared pan.
- Bake the crust for 10 minutes. Let cool slightly.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth and creamy.
- Add pumpkin puree, eggs, sour cream, vanilla extract, pumpkin pie spice, and flour. Mix until just combined. Do not overmix.
- Pour the batter over the crust.
- Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the springform pan.
- Bake for 70-75 minutes, or until the edges are set and the center has a slight jiggle.
- Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight.
- Remove the sides of the springform pan and serve. Enjoy!
Find it online: https://thecozycuppa.com/easy-pumpkin-pie-cheesecake/