This Easy Pumpkin Pie Cheesecake is the ultimate autumn dessert, perfectly balancing the velvety, rich structure of a classic New York-style cheesecake with the warm, aromatic spices of traditional pumpkin pie. With a buttery graham cracker crust and a smooth, custard-like pumpkin filling, this hybrid treat is a showstopping centerpiece for any holiday gathering or fall dinner, guaranteed to impress your guests with its professional quality and comforting, seasonal flavor profile.
1.5 cups graham cracker crumbs
6 tbsp unsalted butter, melted
1/4 cup granulated sugar (for crust)
24 oz cream cheese, room temperature
1 cup granulated sugar (for filling)
3 large eggs, room temperature
1 cup pumpkin puree
2 tsp pumpkin spice blend
Preheat your oven to 350°F.
Combine graham cracker crumbs, melted butter, and 1/4 cup sugar in a small bowl.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake the crust for 8 minutes and remove to cool.
Reduce oven temperature to 325°F.
Beat the cream cheese and 1 cup sugar in a large stand mixer until completely smooth.
Add the eggs one at a time, mixing on low speed to avoid over-aeration.
Stir in the pumpkin puree and pumpkin spice until the batter is uniform in color.
Pour the batter evenly over the cooled crust.
Place the springform pan inside a larger roasting pan filled with an inch of hot water.
Bake at 325°F for 60 minutes or until the center wobbles slightly.
Turn off the oven and let the cheesecake cool inside with the oven door slightly ajar.
Ensure your cream cheese and eggs are at room temperature to prevent lumps in the batter. Use a water bath to keep the texture smooth and prevent cracking. Let the cheesecake cool gradually in the oven before moving to the refrigerator to set completely, ideally overnight.
Find it online: https://itisrecipes.com/easy-pumpkin-pie-cheesecake/