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Pumpkin Cheesecake With Graham Cracker Crust Recipe

Indulge in the ultimate fall dessert: a creamy pumpkin cheesecake nestled in a buttery graham cracker crust, topped with sweet pineapple and fluffy whipped cream. This irresistible recipe is perfect for Thanksgiving, autumn gatherings, or any time you crave a slice of pure deliciousness. Get ready for rave reviews!

Prep Time 30 mins
Cook Time 85 mins
Calories 615.5 kcal
Protein 17g
Rating 5.0 (1 Reviews)
Pumpkin Cheesecake With Graham Cracker Crust 31

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Cheesecake With Graham Cracker Crust

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How to Make Pumpkin Cheesecake With Graham Cracker Crust

  1. **Prepare the Graham Cracker Crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, 6 tablespoons (3 ounces) melted unsalted butter, and ¼ cup granulated sugar. Mix until evenly moistened.
  2. **Press into Pan:** Firmly press the crumb mixture into the bottom of an 8-inch springform pan. Use the bottom of a measuring cup to create an even layer.
  3. **Bake Crust:** Bake at 350°F (175°C) for 10-12 minutes, or until lightly golden. Let cool completely.
  4. **Prepare the Pineapple:** Drain one (20 ounce) can of pineapple chunks well, pressing out excess juice with the back of a spoon. Reserve ½ cup of the pineapple juice.
  5. **Refrigerate Pineapple:** Cover the drained pineapple and refrigerate until ready to use.
  6. **Make the Pumpkin Filling:** In a medium saucepan, whisk together the reserved ½ cup pineapple juice, 1 (15 ounce) can pumpkin puree, 1 cup granulated sugar, 2 large eggs, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and 1 package (1 ounce) unflavored gelatin.
  7. **Simmer the Filling:** Cover and simmer over very low heat for 30 minutes, stirring occasionally, until the gelatin is completely dissolved and the mixture is slightly thickened.
  8. **Beat Cream Cheese:** In a large bowl, beat 16 ounces cream cheese and 1 teaspoon vanilla extract with an electric mixer until light and fluffy.
  9. **Combine Fillings:** Gradually beat in the warm pumpkin mixture into the cream cheese mixture until completely smooth and well blended.
  10. **Pour into Crust:** Pour the pumpkin cheesecake filling into the prepared graham cracker crust.
  11. **Chill:** Cover the cheesecake and refrigerate overnight, or for at least 6 hours, to allow it to set completely.
  12. **Assemble and Serve:** Carefully remove the sides of the springform pan. Slide the cheesecake onto a serving plate. Top with whipped cream (recipe below) folded with the reserved pineapple and mini marshmallows (optional).
  13. **Whipped Cream:** Beat 1 cup heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla until stiff peaks form.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

212g

Fat

100g

Carbs

22g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Preparation Occasion Low Protein Desserts Fruit Oven Refrigerator Potluck Dinner Party Fall Heirloom Historical Holiday Event Winter Cheesecake Stove Top Dietary Christmas Low Sodium Seasonal Comfort Food Low In Something Tropical Fruit Pineapple Taste Mood To Go Equipment 4 Hours Or Less