Description
Indulge in the rich and creamy goodness of this Pumpkin Cheesecake, a delightful fusion of classic pumpkin pie and smooth cheesecake that is sure to impress at any gathering. Perfect for Thanksgiving or any fall celebration, this no-water-bath recipe simplifies the baking process without sacrificing flavor or texture. With its velvety filling and festive appearance, it’s an ideal dessert to share with family and friends. Plus, make it ahead of time for a stress-free holiday treat that tastes even better after an overnight chill!
Ingredients
Scale
- 1 3/4 cups graham cracker crumbs
- 5 tablespoons granulated sugar
- 6 tablespoons melted butter
- 32 ounces cream cheese (at room temperature)
- 1 1/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 cup pure pumpkin
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 4 large eggs (at room temperature)
Instructions
- Preheat the oven to 350°F and prepare a springform pan.
- Mix graham cracker crumbs, sugar, and melted butter; press into the pan and bake for 7 minutes.
- Reduce the oven temperature to 325°F. Beat cream cheese until smooth, then add granulated sugar.
- Incorporate vanilla, pumpkin, spices, and eggs gradually until just combined.
- Tap the bowl to remove air bubbles; pour filling into the crust.
- Bake for 40 minutes at 325°F, then reduce heat to 250°F for an additional 45 minutes.
- Cool in the oven for one hour, then refrigerate for at least six hours before serving.
- Prep Time: 25 minutes
- Cook Time: 92 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 23g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg