Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Melted butter: 6 tablespoons
- Cream cheese, softened: 24 ounces
- Pumpkin puree: 1 1/2 cups
- Granulated sugar: 1 cup
- Eggs: 2 large
- Pumpkin pie spice: 2 teaspoons
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch pie plate to form the crust.
- Step 2: Bake the crust for 8-10 minutes, then let cool.
- Step 3: In a large bowl, beat cream cheese and sugar until smooth. Add pumpkin puree, pumpkin pie spice, and vanilla extract; mix until well combined.
- Step 4: Add eggs one at a time, mixing well after each addition. Pour filling into the cooled crust.
- Step 5: Bake for 50-60 minutes, or until the center is almost set. Let cool completely before refrigerating for at least 4 hours.
Notes
- Store leftovers tightly covered in the refrigerator for up to 3 days to maintain the cheesecake's creamy texture.
- For a warm, comforting treat, gently reheat individual slices in the microwave for 15-20 seconds.
- Garnish each slice with a dollop of whipped cream and a sprinkle of extra pumpkin pie spice for an extra touch of fall flavor.
- To prevent cracks, bake the pie in a water bath; this gentle heat helps ensure a smooth, even texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American