Description
A delicious and creamy pumpkin cheesecake pie perfect for Thanksgiving celebrations.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup pumpkin puree
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs and melted butter, then press into the bottom of a pie dish.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add pumpkin puree, sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until well combined.
- Pour the pumpkin cheesecake mixture over the crust.
- Bake for 50-60 minutes or until the center is set.
- Allow to cool, then refrigerate for at least 4 hours before serving.
Notes
- For a richer flavor, use brown sugar instead of white sugar.
- Top with whipped cream before serving for added indulgence.
- This pie can be made a day in advance for convenience.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg