Easy Pumpkin Pie Cheesecake
This easy pumpkin pie cheesecake blends the richness of cheesecake with cozy pumpkin spice in a graham cracker crust for a flawless fall dessert.
Equipment
- 1 Mixing bowl large
Ingredients
Main Ingredients
- 16 oz Cream cheese room temperature
- 0.5 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 Eggs large
- 0.5 cup Pumpkin puree canned
- 2 teaspoons Pumpkin spice
- 1 Graham cracker crust 9-inch, store bought or homemade
- Whipped cream optional, for topping
Instructions
Instructions
- Preheat your oven to 325°F (163°C).
- In a big bowl, beat your cream cheese till it’s smooth with no lumps left.
- Add in sugar and vanilla extract and beat until well mixed and fluffy.
- Crack eggs one by one and mix well after each addition.
- Stir in pumpkin puree and pumpkin spice until the batter looks uniform.
- Pour the filling into your graham cracker crust.
- Bake in the oven for about 30 minutes or until set and the edges puff slightly.
- Remove from oven and cool to room temperature, about 1 hour.
- Refrigerate the cheesecake for at least 3 hours until firm.
- Top with whipped cream before serving if desired.
Notes
Wrap leftovers tightly and refrigerate up to 5 days or freeze slices up to 2 months. Best served chilled with whipped cream.