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!
Course:
Dessert
Cuisine:
American
Keyword:
pumpkin cheesecake
Servings: 10 slices
Author: Michelle
Cheesecake
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1
MI-DEL Graham Style Pie Crust (or a homemade version)
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2
8oz packages cream cheese, softened to room temperature
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1/2
cup
granulated sugar
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2
eggs
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2
tsp
vanilla extract
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1/2
cup
pumpkin puree
-
1/2
tsp
pumpkin pie spice
-
1/2
tsp
ground cinnamon
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1/4
tsp
allspice
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Preheat oven to 350 degrees, and set your MI-DEL Graham Style Pie Crust aside.
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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.
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Add in the eggs, one at a time, beating well after each addition.
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Mix in vanilla extract.
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Pour about 1 1/2 cups of the filling into the bottom of the pie crust. Set pie aside.
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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.
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Bake cheesecake for 25-30 minutes, or until the cheesecake just slightly jiggles in the center when moved.
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*Allow cheesecake to cool to room temperature before chilling in the fridge for at least 3 hours.
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Serve with whipped cream, if desired.
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Enjoy
*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.