Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup melted butter
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 2 large eggs
Instructions
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Mix in the pumpkin puree, vanilla extract, and pumpkin pie spice until well combined.
- Combine graham cracker crumbs with melted butter and press firmly into a 9-inch pie dish.
- Pour the pumpkin cheesecake filling over the crust and bake at 350°F (175°C) for 40-45 minutes, or until the center is set. Let it cool before refrigerating for at least 4 hours.
Notes
- Use room-temperature cream cheese for smoother blending.
- Don’t overmix the batter to avoid cracks.
- Chill the cheesecake overnight for the best texture.
- Top with whipped cream and a sprinkle of cinnamon for extra flair.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 20g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg