Pumpkin Pie Cheesecake

As the leaves begin to change and the air turns crisp, the allure of pumpkin desserts takes center stage in kitchens across the country. From pumpkin spice lattes to traditional pumpkin pies, this vibrant squash embodies the essence of fall and the warmth of holiday gatherings. Among the myriad of pumpkin-flavored treats, the Pumpkin Bliss Cheesecake Pie stands out as a delightful twist on the classic cheesecake. This dessert marries the rich, creamy texture of cheesecake with the warm, spiced flavor of pumpkin, creating a symphony of tastes that celebrates the season.

Indulge in the rich flavors of fall with the Pumpkin Bliss Cheesecake Pie, a delightful twist on traditional cheesecake. This seasonal treat combines a creamy pumpkin filling infused with warm spices, perfectly perched on a buttery graham cracker crust. Whether for Thanksgiving or a cozy gathering, every slice offers a symphony of tastes that celebrates autumn. Enjoy with whipped cream for a touch of elegance and wow your guests with this irresistible dessert.

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Ingredients

For the Crust:

1 ½ cups graham cracker crumbs

1/3 cup granulated sugar

1/2 cup unsalted butter, melted

1 teaspoon ground cinnamon

For the Pumpkin Cheesecake Filling:

16 oz cream cheese, softened

1 cup granulated sugar

1 cup pumpkin puree (canned or fresh)

3 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon salt

For the Topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Ground cinnamon for garnish (optional)

Instructions

Prepare the Crust:

- Preheat your oven to 350°F (175°C).

- In a medium bowl, combine graham cracker crumbs, granulated sugar, melted butter, and ground cinnamon. Mix until the crumbs are moistened.

- Press the mixture into the bottom and slightly up the sides of a 9-inch pie pan. Bake for 10 minutes, then remove and allow to cool slightly.

Make the Filling:

- In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.

- Add in the granulated sugar and continue to mix until fully incorporated.

- Beat in the pumpkin puree until combined.

- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract, ground cinnamon, nutmeg, ginger, cloves, and salt. Mix until the filling is smooth and well-combined.

Assemble the Cheesecake:

- Pour the pumpkin cheesecake filling into the cooled graham cracker crust, spreading it evenly.

- Bake in the preheated oven for 50 to 60 minutes, or until the edges are set but the center still has a slight jiggle.

- Turn off the oven and crack the oven door, allowing the cheesecake to cool in the oven for about an hour to prevent cracking.

Chill:

- Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.

Prepare the Topping:

- Before serving, whip together the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

- Spread or pipe the whipped cream over the top of the chilled cheesecake.

Serve:

- Sprinkle with a little ground cinnamon on top if desired. Slice, serve, and enjoy the luscious blend of pumpkin and cheesecake!

Prep Time: 30 minutes | Total Time: 6 hours (including chill time) | Servings: 8-10