Pumpkin Cheesecake Pie Is A Perfect Fall Dessert
Get ready to elevate your dessert game by making this Pumpkin Cheesecake Pie. It’s a perfect combination of creamy cheesecake and warm pumpkin spice.
It is the ultimate fall treat that all your friends and family will rave about, so let’s get started immediately.
Pumpkin Cheesecake Pie
A delicious dessert that is part cheesecake, part pumpkin pie. It’s an irresistible fall treat that will have you coming back for more.
Ingredients
- Crust:
- 1 ½ cups (170 g) graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon brown sugar firmly packed
- 7 Tablespoons (100 g) butter melted (salted or unsalted)
- Filling:
- 16 oz (453 g) cream cheese softened to room temperature
- ⅓ cup (66 g) granulated sugar
- ⅓ cup (66 g) light brown sugar firmly packed
- ⅓ cup (80 g) sour cream
- 1 teaspoon vanilla extract
- 2 large eggs lightly beaten
- ⅔ cup (173 g) canned pumpkin puree
- 1 ½ teaspoons pumpkin spice
Instructions
1. Preheat the Oven: Set your oven to 325°F (160°C) and get ready to bake some deliciousness!
2. Make the Crust: In a medium bowl, mix together graham cracker crumbs, granulated sugar, and brown sugar. Stir until everything is combined.
3. Add Butter Magic: Pour in your melted butter and use a fork to toss it all together until the crumbs are nicely moistened.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Set aside – your crust is ready for action!
4. Whip Up the Filling: Now, for the filling… In a large bowl, combine the cream cheese and both sugars.
Beat with an electric mixer on low speed until smooth and creamy with no lumps in sight.
5. Add Some Flavor: Mix in the sour cream and vanilla extract until everything is beautifully combined.
6. Egg-cellent Addition: Stir in the eggs on low speed until just incorporated. Don’t overmix – we want this batter to stay nice and light!
7. Pumpkin Perfection: Measure out 1 ½ cups of the cheesecake batter into a separate bowl. Add the pumpkin puree and pumpkin spice, and stir until smooth and blended.
8. Swirl It Up: Alternate spooning the plain cheesecake batter and pumpkin cheesecake batter into the prepared crust.
Then, if you want, grab a butter knife and swirl the two together for a fun and festive design. You can decorate it however you want.
9. Bake It to Perfection: Place your cheesecake on the center rack of your 325°F oven and bake for 40-50 minutes.
The edges should be set, while the center may still have a slight jiggle – but it’ll firm up as it cools.
Let it cool at room temperature for about an hour, then transfer to the fridge to chill for at least 6 hours (or better yet, overnight!).
Once it’s fully chilled, it’s now ready to serve. Slice into your gorgeous swirled cheesecake and enjoy!
