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

Quick way to grow: 7 Pumpkin CheesecakePumpkin Cheesecake

This recipe provides a quick way to prepare a delicious pumpkin cheesecake, perfect for a seasonal dessert or special occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 slices
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 0.5 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
  • 0.5 teaspoon ground cinnamon
Topping (Optional)
  • whipped cream
  • caramel sauce

Equipment

  • Oven
  • 9-inch springform pan
  • Large bowl
  • Electric mixer
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl, then press the mixture evenly into the bottom of the prepared springform pan to form the crust.
Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese and 1 cup sugar together until smooth.
  2. Mix in the canned pumpkin, eggs, vanilla extract, pumpkin pie spice, and ground cinnamon until well combined.
  3. Pour the cheesecake mixture over the crust in the springform pan.
Baking and Cooling
  1. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
  2. Turn off the oven, crack open the door, and let the cheesecake cool in the oven for 1 hour.
  3. Remove from the oven, let it cool completely on a wire rack, and then refrigerate for at least 4 hours, or preferably overnight.
Serving
  1. Carefully remove the cheesecake from the springform pan and serve chilled.
  2. Optionally, garnish with whipped cream and a drizzle of caramel sauce before serving.

Notes

For best results, make sure your cream cheese is at room temperature to ensure a smooth filling. Avoid overmixing the batter after adding the eggs to prevent cracks in the cheesecake. A water bath can also be used during baking to prevent cracks, though it is not strictly necessary for this recipe.