Pumpkin Cheesecake

5 from 1 vote

This creamy Pumpkin Cheesecake recipe is smooth, lightly spiced, and perfect for Thanksgiving. Easy to make without a water bath or springform pan!

Prep Time20

Cook Time40

Chill Time4

Total Time5

Course: Dessert

Cuisine: American

Total Cost: $5.97 recipe / $0.74 serving

Servings: slices

Calories: 415kcal

Author: Jennie Alley

Equipment

9'' Pie Pan
Food Processor
Large Bowl
Hand Mixer

Ingredients

Crust Ingredients

9 graham crackers 125g, $0.75*
5 Tbsp butter melted, (71g) $0.58
1 Tbsp brown sugar 12.5g, $0.01
¼ tsp salt $0.01
nonstick cooking spray $0.01

Pumpkin Cheesecake Filling Ingredients

16 oz. cream cheese softened, $2.97
½ cup Greek yogurt room temperature, (120g) $0.13
½ cup granulated sugar 100g, $0.05
1 tsp vanilla extract $0.59
½ cup pure pumpkin puree 120g, $0.33**
1 tsp pumpkin pie spice $0.09
2 large eggs $0.45

Instructions

Gather all ingredients and preheat the oven to 350°F (177°C) and grease a 9-inch pie pan with nonstick cooking spray.
In a food processor, combine graham crackers, brown sugar, melted unsalted butter, and salt. Pulse until the mixture is evenly combined but still slightly coarse.
Press the crust mixture evenly into the prepared pie pan along the bottom and up the sides. Bake the crust for 10 minutes, remove from the oven, and allow to cool slightly. Lower oven temperature to 325°F.
In a large bowl, beat softened cream cheese using a hand mixer on medium speed until smooth.
Add the Greek yogurt, granulated sugar, and vanilla extract and beat until smooth, scraping down sides of the bowl as needed.
Now beat in pumpkin puree and pumpkin pie spice until smooth.
Quickly beat in the eggs until just combined.*** Avoid overmixing to keep the cheesecake creamy and prevent cracking.
Pour the filling over the baked crust and spread evenly. Bake for 35-45 minutes, or until the center is mostly set but still slightly wobbly.****
Let the cheesecake cool to room temperature, then refrigerate for at least 2-3 hours or overnight before slicing.

See how we calculate recipe costs here.

Notes

*9 graham crackers equal one sleeve. If you cannot find graham crackers where you live, you can substitute 125g digestive biscuits if preferred.

**Use 100% pure pumpkin puree, not pumpkin pie filling! I used canned pure pumpkin puree. If you use homemade pumpkin puree, make sure to drain and blot it before using, as it is usually much more watery than canned.

***Incorporate the eggs quickly and gently. Overbeating can make the cheesecake dense or cause cracking.

****Baking tip: To minimize cracks, avoid opening the oven while baking and allow the cheesecake to cool gradually.

Nutrition

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