Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 (15 ounce) can pumpkin puree
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pumpkin pie spice
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of a 9-inch pie plate.
- Step 2: Bake the crust for 8-10 minutes, then remove from oven and let cool slightly.
- Step 3: In a large bowl, beat cream cheese until smooth. Gradually beat in 1 cup sugar until well combined.
- Step 4: Add pumpkin puree, eggs, and pumpkin pie spice; mix until smooth.
- Step 5: Pour filling into the prepared crust.
- Step 6: Bake for 50-60 minutes, or until center is almost set. Let cool completely before refrigerating for at least 4 hours, or overnight.
Notes
- Store leftover pumpkin cheesecake pie tightly covered in the refrigerator for up to 3 days to maintain its creamy texture.
- If you want to warm up a slice, a quick 15-second nuke in the microwave will gently soften it without making it soupy.
- Garnish each slice with a dollop of whipped cream and a sprinkle of extra pumpkin pie spice for an extra autumnal touch.
- For a smoother filling, ensure your cream cheese is fully softened to room temperature before mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American