Pumpkin Pie Cheesecake
This creamy pumpkin pie cheesecake combines classic pumpkin pie flavors with a smooth cheesecake filling and buttery graham cracker crust.
Servings: 8 slices
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup butter melted
- 1/4 cup granulated sugar
Pumpkin Cheesecake Filling
- 1 8-ounce package cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 15-ounce can pumpkin puree
- 2/3 cup evaporated milk
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
Prepare the Crust
- Preheat the oven to 350°F.
- Combine the graham cracker crumbs, melted butter, and granulated sugar in a mixing bowl.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
- Bake for 6–8 minutes.
- Remove from the oven and allow the crust to cool on a wire rack.
Make the Pumpkin Filling
- In a large mixing bowl, beat the softened cream cheese, granulated sugar, and brown sugar until smooth and creamy.
- Add the eggs and beat until combined.
- Add the pumpkin puree, evaporated milk, cinnamon, and nutmeg. Mix until the filling is smooth and well combined.
- Pour the pumpkin cheesecake filling into the cooled graham cracker crust.
- Bake at 350°F for 55–60 minutes, or until the edges are set and the center still has a slight jiggle.
- Remove from the oven and allow the cheesecake to cool on a wire rack.
- Refrigerate for at least 4 hours, preferably overnight, before slicing and serving.
Notes
Don’t be alarmed if the pie looks slightly puffy when it first comes out of the oven. This is completely normal! As the cheesecake cools, the top will naturally settle and become smooth.
About the filling: This recipe makes a generous amount of filling for a 9-inch pie pan. Depending on the depth of your pie pan, you may have a little filling left over. Do not overfill the crust.
For the best texture: The center should still move slightly when you take the cheesecake from the oven. It will continue to set as it cools and chills.
Plan ahead: This recipe needs a few hours in the refrigerator before serving, so it's a great dessert to make the day before.
