Pumpkin Spice Cheesecake
A seasonal favorite combining creamy cheesecake with pumpkin puree and warm autumn spices.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 15 ounces Canned pumpkin puree
- 3 pieces Large eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Pumpkin pie spice
- 0.25 cup Sour cream
- 0.25 teaspoon Salt
Instructions
- 1
Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
- 2
Mix the graham cracker crumbs and melted butter in a bowl, then press firmly into the bottom of the prepared pan.
- 3
In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and airy.
- 4
Add the pumpkin puree, sour cream, vanilla extract, and pumpkin pie spice, mixing until fully combined.
- 5
Add the eggs one at a time, beating on low speed just until incorporated; do not overmix at this stage.
- 6
Pour the batter over the crust and smooth the top with a spatula.
- 7
Bake for 60 to 70 minutes, or until the edges are set but the center still has a slight jiggle.
- 8
Turn off the oven, crack the door open, and let the cheesecake cool inside for one hour before refrigerating for at least 6 hours.
Ratings & Reviews
No ratings yet
