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Pumpkin Pie Cheesecake, pumpkin pie, cheesecake, thanksgiving dessert ideas, easy thanksgiving dessert, easy fall dessert

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
Cook Time 35 minutes
Cooling Time 8 hours
Total Time 8 hours 50 minutes
Course Dessert
Servings 8
Calories 364 kcal

Equipment

  • Stand Mixer or Electric Hand Mixer

Ingredients
 

  • 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)

Instructions
 

  • 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