Pumpkin Pie Cheesecake
 
Prep time
Cook time
Total time
 
Delicious mashup of pumpkin pie and cheesecake.
Author:
Recipe type: Dessert
Serves: 6-8 slices
Ingredients
  • 3 (8 oz.) packages cream cheese (room temperature)
  • 3 eggs
  • 1 cup granulated sugar
  • 1 (xx oz.) can pumpkin puree (not pumpkin pie filling)
  • 2½ tsp. pumpkin pie spice
  • 1 tsp. Vanilla
  • 1 large graham cracker crust (store bought or see link in notes)
  • Whipped cream (optional)
  • Chopped pecans (optional)
Instructions
  1. Preheat oven to 325 degrees F
  2. Add cream cheese, eggs, and sugar to bowl of a mixer. Mix until smooth.
  3. Add pumpkin puree, pumpkin spice and vanilla. Mix until fully combined.
  4. Pour mixture into graham cracker pie crust.
  5. Bake for 45-55 minutes until the edges are set and the middle is just a little giggly.
  6. Cool completely.
  7. Refrigerate until fully set.
  8. Garnish with whipped cream and pecans.
Notes
If you have extra filling, then pour it into custard cups. Set the custard cups into another baking dish. Add water to the baking dish (not the custard cups) until the water come ⅓ to ½ way up the outer sides of the custard cups. Bake until set (about 25-30 minutes) at 350 degrees F.

Link to Graham Cracker Crust Recipe.
Recipe by Pinot & Pie at https://pinotandpie.com/pumpkin-pie-cheesecake/