Pumpkin Pie Cheesecake
By: Club House Kitchens
Made With:
Pumpkin pie cheesecake combines two classic desserts into one delicious treat. You'll love the soft, smooth texture of silky cheesecake paired with the warmth and familiar flavour of sweet, spicy pumpkin and graham cracker crust. Serve it with a dollop of homemade vanilla whipped cream and a dash of pumpkin pie spice, or even a scoop of vanilla ice cream on the side.
Pumpkin pie cheesecake combines two classic desserts into one delicious treat. You'll love the soft, smooth texture of silky cheesecake paired with the warmth and familiar flavour of sweet, spicy pumpkin and graham cracker crust. Serve it with a dollop of homemade vanilla whipped cream and a dash of pumpkin pie spice, or even a scoop of vanilla ice cream on the side.
Key products
Instructions
Instructions
- Preheat oven to 350°F (175°C). For the Crust, mix all ingredients in medium bowl. Press evenly into bottom of 9-inch springform pan. Set aside.
- For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add pumpkin, flour, vanilla and pumpkin pie spice; beat until smooth. Pour into crust.
- Bake 50 minutes or until top is lightly browned and center is almost set. Turn off oven; let cheesecake stand in oven 1 hour. Remove from oven. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack.
- Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator. Serve topped with whipped cream and sprinkle with additional pumpkin pie spice.
Test Kitchen Tips:
- Use your favorite cookies in place of the graham crackers to add a flavorful twist to the crust. Try it with finely crushed gingersnaps, Biscoff® cookies, vanilla wafers, or golden sandwich cookies.
- To use homemade pumpkin puree, replace 1:1 for canned pure pumpkin.
