Go Back
A delectable pumpkin cheesecake with a graham cracker crust and whipped cream topping.

Quick way to grow: 7 Pumpkin Cheesecake

This pumpkin cheesecake is a quick and easy dessert that is perfect for any occasion. It features a creamy pumpkin filling with a hint of spice, all nestled in a delicious crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1/4 cup melted butter
Filling
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 15 ounces canned pumpkin
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice

Equipment

  • 9-inch springform pan
  • medium bowl
  • large bowl
  • electric mixer
  • wire rack

Method
 

Crust
  1. Preheat the oven to 350°F (175°C) and combine graham cracker crumbs, sugar, and melted butter in a medium bowl.
  2. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes; then set aside.
Filling
  1. Beat cream cheese and sugar in a large bowl until smooth; then mix in pumpkin, eggs, vanilla extract, and pumpkin pie spice until just combined.
  2. Pour the filling over the crust and bake for 50-60 minutes, or until the center is almost set.
  3. Let cool completely on a wire rack; then refrigerate for at least 4 hours before serving.

Notes

For best results, make sure your cream cheese is at room temperature before mixing to ensure a smooth filling. You can also garnish with whipped cream and a sprinkle of cinnamon or nutmeg before serving.