Description
Elevate your holiday gatherings with a rich and creamy Pumpkin Cheesecake (no water bath) that combines the warm, comforting flavors of pumpkin pie with the smooth texture of cheesecake. This no-fuss recipe is perfect for Thanksgiving or any festive occasion, making it an instant crowd-pleaser. With its easy preparation method and customizable toppings, this cheesecake is designed to impress your guests without the stress. Enjoy a slice topped with whipped cream or caramel sauce for an indulgent treat that embodies the spirit of autumn.
Ingredients
Scale
- 1 3/4 cups graham cracker crumbs
- 5 tablespoons granulated sugar
- 6 tablespoons melted butter
- 32 ounces cream cheese
- 1 1/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 cup pure pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 4 large eggs
Instructions
- Preheat your oven to 350°F. Prepare a springform pan by pressing graham cracker crumbs mixed with sugar and melted butter into the bottom.
- Bake the crust for 7 minutes, then set aside while you prepare the filling.
- In a mixing bowl, blend cream cheese until smooth. Gradually mix in sugar and then add vanilla, pumpkin puree, spices, and eggs until just combined.
- Pour the filling into the cooled crust and bake at 325°F for 40 minutes, then lower to 250°F and bake for an additional 45 minutes.
- Allow the cheesecake to cool gradually in the oven before chilling in the fridge for at least six hours or overnight.
- Prep Time: 20 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 410
- Sugar: 30g
- Sodium: 320mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg