Description
A delightful blend of creamy cheesecake and the warm flavors of fall, capturing the essence of your favorite seasonal drink.
Ingredients
Scale
- 450 grams (16 oz) cream cheese, softened
- 240 grams (1 cup) pumpkin puree
- 200 grams (1 cup) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin spice
- 200 grams (about 2 cups) graham cracker crumbs
- 100 grams (1/2 cup) unsalted butter, melted
- Whipped cream for topping (optional)
Instructions
- Preheat your oven to 175°C (350°F). Combine graham cracker crumbs and melted butter in a bowl, then press into the bottom of a 23 cm (9-inch) springform pan. Bake for 10 minutes and let cool.
- In a large bowl, beat softened cream cheese until smooth. Gradually add granulated sugar, then mix in pumpkin puree, vanilla extract, and pumpkin spice.
- Add eggs one at a time, mixing on low speed after each addition until just combined.
- Pour cheesecake filling over the cooled crust and smooth the top. Bake for 50-60 minutes until edges are set and center has a slight jiggle. Turn off the oven and leave cheesecake inside for an additional hour.
- Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight. Top with whipped cream before serving.
Notes
- For a gluten-free option, use gluten-free graham crackers.
- Replace cream cheese with a dairy-free alternative for a vegan version.
- Use maple syrup instead of granulated sugar for a natural sweetener.
- Incorporate espresso powder for an extra coffee kick.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Pumpkin Spice Latte, Cheesecake, Fall Dessert, Thanksgiving Dessert