Creamy Pumpkin Spice Cheesecake

Experience the rich, creamy texture of our Creamy Pumpkin Spice Cheesecake, a perfect fusion of classic cheesecake and warm pumpkin pie flavors. This vegetarian dessert is ideal for American holiday gatherings or special occasions. With potential allergens including dairy, eggs, and wheat, it’s a treat that everyone will love.

The cheesecake's velvety filling, infused with pumpkin puree and aromatic pumpkin pie spice, creates a luscious flavor profile that pairs beautifully with a graham cracker crust. This recipe is not only a showstopper but also offers nutritional benefits, making it a satisfying choice for your dessert table.

Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and enjoy the convenience of a shopping list feature, ensuring you get the best ingredients at the lowest cost per serving.

Get ready to impress your guests with this Creamy Pumpkin Spice Cheesecake—your next favorite dessert awaits!

Recipe Collection: Dessert

Serving Size: 16

Cooking Time: 45 minutes

Overview

This Best Pumpkin Cheesecake combines the rich, creamy texture of cheesecake with the warm, spiced flavors of pumpkin pie. It's a delightful dessert that brings together the best of both worlds, perfect for holiday gatherings or any special occasion.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Wheat

Cuisine

American

Ingredients

• 24 Ounces (oz) cream cheese
• 1 Cup white sugar
• 1 Cup sour cream
• 1 Teaspoon (tsp) vanilla extract
• 1 Tablespoon (tbsp) pumpkin pie spice
• 6 Whole eggs
• 1 Cup pumpkin puree
• 2 9 Inch prepared graham cracker crusts

Steps

1. Preheat your oven to 375 degrees F (190 degrees C).
2. In a large bowl, beat the cream cheese and sugar together until smooth.
3. Blend in the sour cream, vanilla extract, and pumpkin pie spice.
4. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
5. Blend in the pumpkin puree until the mixture is smooth and no streaks remain.
6. Pour the filling evenly into the two prepared graham cracker crusts.
7. Bake in the preheated oven for 45 minutes, or until the filling is set.
8. Allow the cheesecakes to cool, then refrigerate for at least 4 hours before serving. Enjoy your delicious pumpkin cheesecake!