Pumpkin Pie Cheesecake (Print-Friendly Version)
A smooth blend of cream cheese and pumpkin with warm spices on a buttery graham crust.
# Ingredients Required:
→ Crust
01 -
180 grams graham cracker crumbs
02 -
115 grams unsalted butter, melted
→ Filling
03 -
240 grams canned pumpkin puree
04 -
450 grams cream cheese, softened
05 -
150 grams granulated sugar
06 -
3 large eggs
07 -
1 teaspoon ground cinnamon
08 -
1/2 teaspoon ground nutmeg
# Detailed Directions:
01 -
Set oven temperature to 175°C (350°F).
02 -
Combine graham cracker crumbs and melted butter in a mixing bowl; firmly press the mixture into the base of a 23 cm springform pan to create an even crust layer.
03 -
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar, continuing to mix thoroughly.
04 -
Add eggs one at a time to the cream cheese mixture, ensuring each is fully blended before adding the next.
05 -
Stir in pumpkin puree, ground cinnamon, and ground nutmeg until the filling is uniformly blended.
06 -
Pour the filling over the prepared crust and bake in the preheated oven for 50 to 60 minutes, until the edges are set and the center remains slightly jiggly.
07 -
Allow the pie to cool at room temperature, then refrigerate for a minimum of four hours or overnight to set completely.
08 -
Slice and serve chilled, optionally topped with whipped cream and a dusting of cinnamon.
# Helpful Advice:
01 -
Ensure cream cheese is softened to prevent lumps and achieve a smooth texture.
02 -
Place a water pan on the lower oven rack during baking to maintain moisture and prevent cracking.
03 -
Refrigerating overnight enhances flavor development and textural firmness.