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Pumpkin Cheesecake

Pumpkin Cheesecake

A silky smooth and creamy pumpkin cheesecake on a graham crumb crust
Prep Time 10 mins
Cook Time 50 mins
Course Dessert
Cuisine American

Equipment

  • 8 or 9 inch cake pan
  • Mixer
  • Bowl
  • Parchment paper

Ingredients
  

Graham Crumb Crust

  • cups graham crumbs
  • ½ cup unsalted butter melted
  • 1 tbsp white sugar
  • ½ tsp ground cinnamon

Pumpkin Cheesecake Filing

  • 500 g plain cream cheese softened
  • ½ cup white sugar
  • ½ tsp vanilla extract
  • 2 eggs
  • 1 cup pumpkin purée
  • ½ tsp ground cinnamon
  • pinch nutmeg

Instructions
 

  • Preheat oven to 325°F. In a bowl, combine the graham crumbs, sugar and cinnamon. Add the butter and mix until well combined. Line the bottom of your cake pan with parchment paper and add the graham crust mixer. Flatten it down with a spoon until you have a flat even layer. Bake for 8 minutes. Set aside and let it cool to room temperature.
  • Preheat oven to 350°F. In a bowl, combine the cream cheese, sugar and vanilla extract. Beat until smooth. Blend in the eggs one at a time. Once smooth, add the pumpkin, cinnamon, and nutmeg and mix gently until well combined.
  • Carefully spread the batter onto the crust until you have an even layer. Bake the cheesecake for 40 minutes, until the center is almost set. Once cool, refrigerate for a few hours or overnight before serving.

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword banana pancakes, cheesecake, dessert, pumpkin, pumpkin cheesecake