How To Make Easy Pumpkin Cheesecake
Have a classic fall dessert with this pumpkin cheesecake with a graham crumb crust and creamy pumpkin pie filling. Prep this in 5 minutes!
Preparation: 5 minutes
Cooking: 45 minutes
Cool Time: 4 hours
Total: 4 hours 50 minutes
Serves:
Ingredients
For the Pumpkin Cheesecake:
- 1cuppumpkin puree,canned
- 8ozcream cheese
- ½cupsugar
- 3eggs
- ¼cupsour cream
- 2tbspKaro corn syrup
- ½tspcinnamon,or pumpkin pie spice
- graham crust,homemade or store-bought
- whipped cream,for serving, optional
For the Homemade Crust:
- ⅓cupbutter,melted
- ½cupsugar
- 1¼cupsgraham crumbs
Instructions
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Preheat oven to 350 degrees F.
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If making homemade crust, mix butter, sugar, and graham crumbs until well combined. Place in a 9-inch pie pan and press along the sides and bottom.
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Place all ingredients in a blender and blend until smooth. Pour into the prepared crust until about ¼-inch from the top.
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Bake for 45 minutes. Cool 4 hours in the fridge before serving.
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Top with whipped cream (or whipped topping) and a pinch of nutmeg before serving if desired.
Nutrition
- Calories: 381.27kcal
- Fat: 21.82g
- Saturated Fat: 11.92g
- Trans Fat: 0.32g
- Monounsaturated Fat: 5.73g
- Polyunsaturated Fat: 1.78g
- Carbohydrates: 43.50g
- Fiber: 1.42g
- Sugar: 34.63g
- Protein: 5.16g
- Cholesterol: 115.24mg
- Sodium: 196.24mg
- Calcium: 67.65mg
- Potassium: 160.43mg
- Iron: 1.35mg
- Vitamin A: 445.19µg
- Vitamin C: 1.36mg
Want to share your experience making this Easy Pumpkin Cheesecake Recipe or have any tips to perfect it? Join the discussion in the Baking and Desserts forum!
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