Say hello to your new fall favorite! 🍂 This Pumpkin Cheesecake Recipe is everything you've been dreaming about and more. Moist, creamy, and bursting with pumpkin spice flavor, this dessert will have everyone asking for seconds! 😋 Don't wait, dive in and create this scrumptious masterpiece now!
In small mixing bowl, mix together the graham cracker crumbs, sugar, cinnamon and melted butter to form the crust. Mix until the crust mixture holds together.
2 ½ C. Graham Cracker Crumbs, 1 Tbsp. Sugar, 1 tsp. Ground Cinnamon, 4 Tbsp. Butter
Press crust mixture into the bottom of a spring form pan and set aside.
Pumpkin Cheesecake Filling
Beat softened cream cheese, sugar, sour cream and eggs in a large mixing bowl and beat until smooth.
32 oz. Cream cheese, 1 ¼ C. Sugar, ½ C. Sour Cream, 4 eggs
Blend in the pumpkin puree, vanilla extract, flour and pumpkin pie spice slowly until well mixed.
16 oz Pumpkin puree, ¼ Tbsp. All-Purpose Flour, 2 tsp. Pumpkin Pie Spice, 2 tsp. Vanilla Extract
Assemble the Cheesecake
Pour over the crust into a spring form pan and place the spring form pan inside of a deep casserole or baking dish.
Pour water into the baking dish until it reaches 1” around spring form pan. Be careful not to get any on the cheesecake.
Bake at 375 degrees for one hour and let cool completely. Refrigerate for at least 1 hour before serving.
Notes
Nutrition info is auto-calculated and may not be correct. Please use discretion.