Description
A creamy and spiced pumpkin cheesecake layered on a graham cracker crust, perfect for fall gatherings.
Ingredients
Scale
- Crust: 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- Filling: 2 packages (8 oz each) cream cheese, softened
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Topping: 1 cup sour cream
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- 1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- 2. In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture into the bottom of the prepared pan.
- 3. Bake the crust for 10 minutes, then remove from the oven and let it cool slightly.
- 4. In a large bowl, beat the cream cheese until smooth. Add the pumpkin puree, 3/4 cup sugar, eggs, 1 teaspoon vanilla extract, cinnamon, nutmeg, and cloves; mix until well combined.
- 5. Pour the filling over the cooled crust and spread evenly.
- 6. Bake for 40-45 minutes or until the center is set.
- 7. In a small bowl, mix the sour cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla extract. Spread over the hot cheesecake layer.
- 8. Return to the oven and bake for an additional 5 minutes.
- 9. Cool completely, then refrigerate for at least 4 hours before cutting into bars.
Notes
For best results, use full-fat cream cheese and ensure all ingredients are at room temperature.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 18g
- Fat: 22g
- Carbohydrates: 25g
- Protein: 5g