Ingredients for Pumpkin Pie Cheesecake
- Graham Cracker Pie Crusts
- 16 ounces (2 packages) cream cheese, softened
- White Sugar
- Light Brown Sugar
- 4 large eggs
- Egg Yolks
- 1 (15 ounce) can pumpkin puree
- Ground Cinnamon
- Ground Ginger
- Ground Nutmeg
- Ground Allspice
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How to Make Pumpkin Pie Cheesecake
- Preheat oven to 350°F (175°C).
- In a large bowl, beat cream cheese until smooth and creamy.
- Add sugar gradually, beating until combined.
- Beat in eggs one at a time, then stir in pumpkin puree, pumpkin pie spice, vanilla extract, and salt.
- Pour batter into prepared graham cracker crusts.
- Place the filled crusts into a larger baking pan and add hot water to come halfway up the sides of the pie pans. (This helps to prevent cracking and ensures even baking)
- Bake for 70-77 minutes, or until the center is just set. A slight jiggle is okay.
- Let cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Garnish with whipped cream, candied pecans, or a sprinkle of pumpkin pie spice before serving.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
239g
Fat
181g
Carbs
27g
