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A delectable pumpkin cheesecake with a graham cracker crust and whipped cream topping.

Quick way to grow: 7 Pumpkin CheesecakePumpkin Cheesecake

This recipe provides a quick and delicious way to prepare a pumpkin cheesecake. It is perfect for a dessert that requires minimal effort with maximum flavor.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs
  • 1/4 cup melted butter
  • 2 tablespoons sugar
Filling
  • 2 packages (8 oz each) cream cheese, softened
  • 1 cup canned pumpkin
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon

Equipment

  • Oven
  • 9-inch springform pan
  • Medium bowl
  • Large mixing bowl
  • Electric mixer

Method
 

Crust
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan.
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar, mixing until well combined.
  3. Press the crumb mixture evenly into the bottom of the prepared springform pan to form the crust.
Filling
  1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. Add the canned pumpkin, sugar, brown sugar, eggs, vanilla extract, pumpkin pie spice, and ground cinnamon to the cream cheese mixture.
  3. Beat the mixture until all ingredients are well combined and the filling is smooth.
  4. Pour the pumpkin cheesecake filling over the prepared crust in the springform pan.
Bake and Chill
  1. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
  2. Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours, or preferably overnight, before serving.

Notes

For an extra touch, top with whipped cream and a sprinkle of cinnamon before serving.