Pumpkin Pie Cheesecake
FrostedKale
Pumpkin Pie Cheesecake has all the best flavors of a pumpkin pie and a cheesecake in one! This pumpkin cheesecake recipe is lighter than a traditional pumpkin pie and is one I make every year for Thanksgiving. The perfect holiday dessert recipe.
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Cooling Time 8 hours hrs
Total Time 8 hours hrs 50 minutes mins
Servings 8
Calories 364 kcal
- 1/2 Cup Graham Cracker Crumbs (about 4 sheets)
- 3/4 Cup Granulated Sugar
- 1/4 Cup Packed Brown Sugar
- 1 8-Ounce Block Cream Cheese
- 1/2 Cup 1/3 Less Fat Cream Cheese (4 Ounces)
- 1 Cup Canned Pumpkin
- 2 Tbsp Sour Cream (may use Reduced Fat to reduce calories and fat)
- 1 Tbsp All-Purpose Flour
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Salt
- 1/4 tsp Nutmeg
- 3/4 tsp Vanilla Extract
- 1/8 tsp Ground Cloves
- 2 Large Eggs
- 1/2 Cup Whipped Cream (store bought or homemade, your choice)
Preheat Oven to 325°
Coat an 8-Inch springform pan with cooking spray and sprinkle pan evenly with graham cracker crumbs.
Combine sugars and cream cheese in a large bowl and beat with a mixer at medium speed until smooth; add pumpkin and next 9 ingredients (through eggs) and beat well.
Pour cheese mixture into prepared pan. Bake at 325° for 35 minutes or until center is just set. Turn oven off, and partially open oven door; cool cheesecake in oven for 1 hour.
Remove cheesecake from oven and cover. Chill at least 8 hours or overnight. Serve with whipped cream.
Keyword Easy Dessert, Holiday, Seasonal