Make this Pumpkin Cheesecake with graham cracker crust to compliment your Thanksgiving Dinner. Or, just because you love pumpkin and cheesecakes.
Prep Time20 minutesmins
Cook Time40 minutesmins
Chill3 hourshrs
Total Time4 hourshrs
Course: Cheesecakes, Dessert
Cuisine: American
Keyword: baked pumpkin cheesecake, graham cracker crust pumpkin cheesecake, how to make pumpkin cheesecake, new york style cheeesecake, pumpkin cheesecake, pumpkin cheesecake with graham cracker crust, pumpkin cheesecake without sour cream
Servings: 8People
Calories: 244kcal
Equipment
Spring Form Pan or Deep Dish Pie Dish
Stand Mixer/Hand Mixer
Ingredients
2Pkg (8 oz)Cream Cheese, Softened
1/2CupSugar, White
2TbspSugar, White
1/2Tspvanilla
2Eggs
1/2CupPumpkin(Not pumpkin pie filling)
1/2TspPumpkin Pie Spice
1 1/3CupGraham Crackers, crushed
1/2Cupbutter, melted
Instructions
Preheat oven to 325° and spray pan. I used a springform pan.
Beat cream cheese, sugar, vanilla until well blended. Stir in pumpkin and pumpkin pie spice.
Beat in eggs, one at a time.
Mix crushed graham crackers, 2 Tbsp sugar, and butter.
Layer the bottom of your pan with the graham cracker mixture for crust.
Pour batter on crust.
Bake 38-42 minutes. Cool completely. Refrigerate for 3 hours or overnight before serving.
Notes
ITEMS/INGREDIENTS USED IN RECIPE - If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed all or some of them above within the post. NOTE: These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.