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pumpkin cheesecake

A rich and creamy pumpkin cheesecake with a chocolate graham cracker crust, perfect for fall celebrations.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz Pre-Made Chocolate Pie Crust
  • 1 tsp Pumpkin Pie Spice
  • 3 pcs eggs room temperature
  • 1 cup canned pumpkin
  • 1 tsp vanilla extract
  • 3 pkg 8 oz cream cheese packages room temperature
  • 1 cup sugar
  • 6 tbsp melted butter
  • 0.25 cup caramel sauce

Method
 

Preparation Steps
  1. Combine the chocolate graham cracker crumbs with melted butter in a medium bowl to form the crust.
  2. Press the crumb mixture evenly into the bottom of a 9-inch springform pan and set aside.
  3. In a stand mixer, beat the cream cheese, sugar, and vanilla until smooth.
  4. Add the pumpkin, eggs, and pumpkin pie spice to the mixture and beat until fully combined, about 2 minutes.
  5. Pour the filling into the prepared crust.
  6. Bake at 350°F for 60-70 minutes until set.
  7. Remove from oven and allow to cool completely, then refrigerate until chilled.
  8. Before serving, top with whipped cream and drizzle with caramel sauce.

Notes

This pumpkin cheesecake is a perfect dessert for fall gatherings and holidays.