Pumpkin Cheesecake Recipe 

Pumpkin Cheesecake is a Thanksgiving and Fall staple! Brown sugar graham cracker crust, two layers of cheesecake, pumpkin cheesecake, and whipped cream make the best pumpkin dessert. Pumpkin pie, cheesecake. Dual dessert! 

– Graham Cracker Crust – 9 whole graham cracker sheet – 1 tablespoons light brown sugar – 5 tablespoons butter melted – Cheesecake Filling – 3 bars (8 oz each) full-fat cream cheese softened – 3/4 cup granulated white sugar – 2 tablespoons all-purpose flour – 4 large eggs at room temperature – 2 teaspoons vanilla extract – Pumpkin Cheesecake Filling – 1/2 cup pure pumpkin – 2 tablespoons light brown sugar – 1 tablespoon granulated white sugar – 1½ teaspoons ground cinnamon – 1 teaspoon ground ginger – ½ teaspoon nutmeg – ¼ teaspoon ground clove

Ingredient

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Make sure the eggs are room temperature 30 minutes before cooking. Room-temperature eggs are best. If you forget, soak the eggs in a cup of hot sink water for 5 minutes. 

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Step 1

Instructions

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Cream cheese can be left at room temperature for 2 hours to soften. You can microwave it for 20–30 seconds to soften but not heat it.

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Step 2

Heat the oven to 325°F. Grease a 9-inch springform pan with softened butter or shortening. Cover the springform pan's base and sides with heavy-duty foil. Set aside. 

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Step 3

Graham Crackers Shake or process graham crackers in a food processor or Ziploc bag with a meat mallet or other heavy object to make fine crumbs. 

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Step 4

In a small bowl, mix crushed graham crackers, brown sugar, and melted butter. Stir into moist sand-like crumbs. 

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Step 5

Press the graham cracker crust into the springform pan's base and slightly up the sides. Bake the crust for 10 minutes in a preheated oven. 

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Step 6

Pumpkin Cheesecake Filling + Cheesecake Use an electric hand mixer to beat softened cream cheese, sugar, and flour in a large bowl until creamy. 

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Step 7

Add eggs one at a time and beat until combined. Do not overmix the eggs or the cheesecake may crack during baking. Combine vanilla extract with the last egg. Set aside. 

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Step 8

In another bowl, combine pure pumpkin, brown sugar, sugar, cinnamon, ginger, nutmeg, and cloves.After adding half the cheesecake batter from the other bowl, the pumpkin mixture should be smooth and combined. 

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Step 9

Smooth the plain cheesecake batter over the baked graham cracker crust with a spatula.  Pumpkin cheesecake batter over springform pan cheesecake batter. Use a spatula to distribute.  

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Step 10

Calories: 384kcal | Carbohydrates: 30g | Protein: 7g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 132mg | Sodium: 310mg | Potassium: 149mg | Fiber: 1g | Sugar: 21g | Vitamin A: 2587IU | Vitamin C: 0.4mg | Calcium: 83mg | Iron: 1mg

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Nutrition

No Bake Pumpkin Cheesecake Recipe 

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