Wicked Pumpkin Pie Cheesecake
Experience the best of both worlds with this scrumptious Pumpkin Pie Cheesecake. Combining rich cream cheese with the warm spices of pumpkin pie, this dessert features a buttery graham cracker crust that perfectly complements the creamy filling. Ideal for fall gatherings or holiday celebrations, this cheesecake is a crowd-pleaser that will leave everyone craving more.
ingredients
- 1 ½ cups graham cracker crumbs
- ¾ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- Whipped cream (for serving, optional)
- Black edible glitter and candy spiders (optional)
steps
- 1.
Preheat your oven to 325°F (163°C).
- 2.
In a mixing bowl, combine graham cracker crumbs and melted butter, then press the mixture into the bottom of a 9-inch springform pan.
- 3.
Bake the crust for 10 minutes, then remove from the oven and let cool.
- 4.
In a large mixing bowl, beat the cream cheese until smooth and creamy.
- 5.
Add the pumpkin puree, sugar, eggs, vanilla, spices, and salt, mix until well combined.
- 6.
Pour the cheesecake filling over the cooled crust and smooth the top.
- 7.
Bake for 50-60 minutes, or until the center is set but slightly jiggly.
- 8.
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- 9.
Refrigerate for at least 4 hours, preferably overnight, before slicing.
- 10.
Serve chilled with whipped cream (optional)
- 11.
Garnish with the black edible gltter and candy spiders (optional)
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