Description
Learn how to make a delicious Easy Pumpkin Pie Cheesecake with this simple recipe. Perfect dessert for any occasion. Try it now!
Ingredients
Scale
- 1 ½ cups (170g) graham cracker crumbs
- 2 tablespoons (30 ml) granulated sugar
- 1 tablespoon (15 ml) brown sugar, firmly packed
- 7 tablespoons (100g) butter, melted (vegetable oil)
- 16 oz (453g) cream cheese, softened to room temperature
- ⅓ cup (66g) granulated sugar
- ⅓ cup (66g) light brown sugar, firmly packed
- ⅓ cup (80g) sour cream
- 1 teaspoon (5 ml) vanilla extract
- 2 large eggs, slightly beaten
- ⅔ cup (173g) canned pumpkin puree
- 1 ½ teaspoons pumpkin spice
Instructions
- Begin by setting your oven to 325°F (160°C) to preheat.
- In a medium bowl, mix the graham cracker crumbs with the sugars until they are well-blended.
- Pour the melted butter into the mixture and use a fork to combine until every crumb is coated. Press this mixture firmly into the base and up the sides of a 9-inch pie dish. Set this aside while you make the filling.
- In a large bowl, blend the cream cheese with the sugars using an electric mixer on low speed until the texture is smooth and free of lumps.
- Add the sour cream and vanilla extract, mixing until fully integrated.
- Gradually incorporate the eggs, mixing on low speed until just combined.
- Take 1½ cups of the cheesecake mixture and move it to another medium bowl. Mix in the canned pumpkin puree and pumpkin spice until the mixture is smooth.
- Spoon alternating dollops of the plain and pumpkin cheesecake mixtures into the prepared crust. Use a butter knife to create a swirling pattern.
- Place the pie on the center rack of the oven and bake for 40 to 50 minutes until the edges are set and the center is mostly firm, with a slight jiggle. Let it cool on the counter for an hour, then refrigerate for at least 6 hours or overnight before cutting and serving.
Notes
- Ensure the cream cheese is fully softened at room temperature before blending with sugars for a smoother texture.
- Avoid overmixing eggs in the cheesecake mixture to prevent cracking during baking.
- Create a swirled design by gently using a butter knife to alternate dollops of plain and pumpkin cheesecake mixtures.
- Prep Time: 20 minutes
- Cook Time: 40-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Fat: 22g
- Protein: 5g
Keywords: pumpkin cheesecake, creamy dessert, graham crust, holiday treat, homemade dessert, fall baking
