I feel like for years, we would make a pumpkin pie, but no one would eat it. I finally mixed it up and decided to make this pumpkin cheesecake and it's been a game changer since. It's always a huge hit with everyone and something I look forward to every year. I promise it isn't any harder than making a pumpkin pie.
This is made with a graham cracker crust rather than a traditional pie crust, which in my opinion, is even better. If you're doing a pecan pie, then you'll have more variety by making this pumpkin cheesecake. Make sure you're making this at least one day before, since you'll want it to cool in the fridge overnight. Plus, it's always easier making all your desserts the night prior, so it doesn't take up room in your oven on the actual day.
- 1 3/4 cup graham cracker crumbs
- 2 tablespoon brown sugar
- 1/2 teaspoon ground cinnamon
- 1 stick melted butter
- 3 (8 oz) packages cream cheese at room temperature
- 1 1/2 cups brown sugar
- 1 15oz can pumpkin puree
- 3 large eggs + 1 egg yolk
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 tablespoon all purpose flour
- In a bowl, combine crumbs, brown sugar, cinnamon, and melted butter. Press down flat into a 9 inch spring form pan. Set Aside.
- For the filling, beat the cream cheese and brown sugar for 5 minutes. Add in pumpkin puree, eggs, egg yolk, vanilla extract, pumpkin pie spice, cinnamon, and salt. Beat together until well combined. Add the flour and beat for another minute.
- Pour your filling into the the crust and bake for 1 hour. Let it sit at room temperature for 1 hour before putting a plastic wrap over it. Refrigerate for at least 4 hours or overnight.