Description
Elevate your dessert game with this creamy Pumpkin Cheesecake (no water bath) that beautifully marries the classic flavors of pumpkin pie with the rich, velvety texture of cheesecake. This delightful treat is perfect for Thanksgiving or any gathering where you want to impress your guests. The simple preparation method eliminates the need for a water bath, making it accessible for all home bakers. With its spiced notes and smooth finish, this cheesecake will leave everyone craving more!
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 (175°C).
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter; press into a greased 9-inch springform pan.
- Bake crust for 7 minutes; set aside.
- Lower oven to 325°F (165°C). Beat cream cheese until smooth; add sugar, vanilla, pumpkin puree, spices, and mix well.
- Incorporate beaten eggs gradually until just combined; pour filling into crust.
- Bake at 325°F for 40 minutes, then reduce temperature to 250°F and bake for another 45 minutes. Allow cooling in the oven for an hour.
- Refrigerate for at least six hours before serving.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 26g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg