Pumpkin Cheesecake Recipe
This homemade Pumpkin Cheesecake Recipe is gluten-free! A layer of vanilla cheesecake, a layer of spiced pumpkin cheesecake, and a pinch of whipped cream make this super simple pumpkin cheesecake! It’s a holiday dessert favorite around here!
Servings: 10 slices
Ingredients
Cheesecake
- 1 MI-DEL Graham Style Pie Crust (or a homemade version)
- 2 8oz packages cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup pumpkin puree
- 1/2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp allspice
Topping
- Whipped Cream
Instructions
- Preheat oven to 350 degrees, and set your MI-DEL Graham Style Pie Crust aside.
- Using a hand mixer or a standing mixer, beat your cream cheese until light and fluffy, about 1 minute or so. Add in the sugar, and beat until combined.
- Add in the eggs, one at a time, beating well after each addition.
- Mix in vanilla extract.
- Pour about 1 1/2 cups of the filling into the bottom of the pie crust. Set pie aside.
- To the remaining batter, add in pumpkin puree, pumpkin pie spice, cinnamon, and allspice, and mix until combined. Pour the rest of the cheesecake filling into the pie crust.
- Bake cheesecake for 25-30 minutes, or until the cheesecake just slightly jiggles in the center when moved.
- *Allow cheesecake to cool to room temperature before chilling in the fridge for at least 3 hours.
- Serve with whipped cream, if desired.
- Enjoy
Notes
*When the cheesecake is done, I turn the oven off, open the oven door, and allow the cheesecake to cool inside of the oven for about 15-20 minutes (then I allow it to cool on the counter 'til it comes to room temperature.) Allowing it to cool in the oven for a little bit helps to prevent cracks in the cheesecake, as it helps the cheesecake gradually come down in temperature.