Pumpkin Pie Cheesecake
A delightful dessert that combines the classic flavors of pumpkin pie and the creaminess of cheesecake, perfect for autumn occasions.
Ingredients
For the crust
- 1.5 cups 1 ½ cups graham cracker crumbs
- 3 tablespoons 3 tablespoons brown sugar or granulated sugar Use either based on preference
- 1 pinch Pinch of salt
- 6 tablespoons 6 tablespoons unsalted butter, melted
For the filling
- 0.75 cups ¾ cup chilled heavy whipping cream
- 0.75 cups ¾ cup powdered sugar Divided into two portions
- 12 ounces 12 ounces block cream cheese, at room temperature Ensure it is room temperature for smooth mixing
- 1 teaspoon 1 teaspoon pure vanilla extract
- 1 cup 1 cup pumpkin puree
- 1.5 teaspoons 1 ½ teaspoons pumpkin pie spice
- 0.5 teaspoon ½ teaspoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- In a mixing bowl, combine the graham cracker crumbs, sugar, and a pinch of salt. Mix well.
- Pour in the melted butter and mix until combined into a crumbly texture.
- Transfer the crumb mixture to a pie plate, pressing it firmly into the bottom and up the sides. Bake for 8 to 10 minutes until golden brown. Let it cool to room temperature.
- In a separate bowl, beat the chilled heavy cream and powdered sugar until stiff peaks form, then refrigerate.
- In another bowl, beat the cream cheese, remaining powdered sugar, vanilla extract, pumpkin puree, and pumpkin pie spice until smooth.
- Gently fold in half of the whipped cream into the pumpkin mixture.
- Pour the pumpkin filling into the cooled crust and smooth the surface. Refrigerate for at least 6 hours, preferably overnight.
Serving
- Remove the cheesecake from the fridge and top it with the remaining whipped cream. Sprinkle with cinnamon sugar or extra graham cracker crumbs before serving.
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Notes
Serve with warm drinks like spiced apple cider or coffee. For a unique presentation, offer toppings like chopped nuts or caramel.