Pumpkin Pie Cheesecake
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
For the filling
  • 3 8oz packages of cream cheese, room temp
  • 1 C pumpkin puree
  • 1 C sugar, divided (3/4 C, ¼ C)
  • 1 tsp vanilla extract
  • 3 large eggs, room temp
  • 1 tsp pumpkin pie spice
For the crust
  • 1¾ C graham crackers, crushed
  • ⅓ C butter, melted
  1. Preheat oven to 325 (300 for dark pans)
  2. Combine the graham crackers and melted butter. Press into the bottom of a 9 inch springform pan.
  3. On medium speed, beat together the cream cheese, ¾ C of the sugar and the vanilla extract until well blended and fluffy, about 3-5 minutes. Add the eggs one at a time, beating on medium between each addition.
  4. Remove 1½ C of the batter and set aside.
  5. Add the pumpkin puree, ¼ C sugar and pumpkin pie spice to the remaining batter in the original mixing bowl. Mix together with a spoon until well incorporated and smooth.
  6. Pour half of the pumpkin batter over the crust of the pie and smooth with a spoon, if needed. Spoon half of the plain batter over the pumpkin layer and smooth with a spoon. Repeat one more time, until all batter is used. The plain batter will end up being the top layer.
  7. Using a butter knife, swirl the top layer of the cheesecake. You should have some of the pumpkin layer swirled in.
  8. Bake for 60-90 minutes or until until firm with only the center being slightly jiggly. Cool for 30 minutes. Loosen the edges with a thin knife and then refrigerate for 4 hours up to overnight before serving.
Nutrition Information
Serving size: 1 slice
Recipe by This Gal Cooks at https://www.thisgalcooks.com/pumpkin-pie-cheesecake/