Description
A creamy, spiced pumpkin cheesecake with a buttery graham cracker crust, decorated to look like a miniature pumpkin patch.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted unsalted butter
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 15 oz pumpkin puree
- 3 large eggs
- 1 tbsp pumpkin pie spice
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
- Mix graham cracker crumbs and melted butter; press into the pan and bake for 10 minutes.
- Beat softened cream cheese and sugar until smooth.
- Fold in pumpkin puree, pumpkin pie spice, and vanilla extract on low speed.
- Add eggs one at a time, mixing just until combined.
- Stir in heavy cream until smooth.
- Pour batter into the crust, wrap the pan in foil, and place in a water bath.
- Bake at 325°F (160°C) for 55-65 minutes until edges are set but center wobbles.
- Cool in the oven with the door ajar for 1 hour, then refrigerate for at least 6 hours.
- Decorate with orange cream cheese frosting pumpkins before serving.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American