|Nutritional Guidelines (per serving)|
|Servings: 12 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 49g||63%|
|Saturated Fat 28g||139%|
|Total Carbohydrate 57g||21%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
From the homemade cinnamon-spiced graham cracker crust to the luscious double layer pumpkin filling, this completely homemade cheesecake will look (and taste) like you spent half the day in the kitchen, but it takes just minutes to prepare!
There's no need to go out and buy a springform pan for this cheesecake—it's baked in a 9 1/2-inch deep-dish pie plate. If your pie plate is slightly smaller, you might have a little extra filling. There's very little expansion, so you can fill it nearly to the rim. Just be careful about moving it to the oven. Place it on a foil-lined rimmed baking sheet and then place it in the oven. The baking sheet will catch any drips and prevent a mess in the oven.
To make graham cracker crumbs, pulse the cookies in with a food processor or blender until fine crumbs form. Or place all of the graham crackers in a zip-close bag and use a rolling pin to crush them. It takes 12 full-size graham crackers (rectangles) to make about 2 cups of fine crumbs.
Make this cheesecake at least 4 hours before you plan to serve it to give it plenty of chilling time. It's perfect for Thanksgiving or any fall gathering.
- For the Graham Cracker Crust:
- 2 cups graham cracker crumbs (finely crushed)
- 1/4 cup light brown sugar (packed)
- 1/2 teaspoon ground cinnamon
- 8 tablespoons/1 stick butter (melted)
- For the Vanilla and Pumpkin Filling:
- 24 ounces cream cheese (softened)
- 3/4 cup light brown sugar (packed)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin (canned or homemade purée)
- 1 teaspoon cinnamon (ground)
- 1/4 teaspoon nutmeg (ground)
- Optional: 2 cups whipped cream or whipped topping
- Optional: 1 cup caramel sauce (or butterscotch sauce for serving)
Gather the ingredients.
Preheat the oven to 375 F/190 C/Gas 5.
For the crust, combine the graham cracker crumbs, 1/4 cup of brown sugar, 1/2 teaspoon of cinnamon, and 8 tablespoons of melted butter in a large bowl. Mix thoroughly until all crumbs are blended into the butter.
Spread the crumbs in a 9- to 10-inch pie plate, and tamp down firmly over the bottom and the sides.
Bake for 12 minutes. Remove to a rack to cool.
Reduce the oven temperature to 325 F/165 C/Gas 3.
In a large mixing bowl with an electric mixer, beat the cream cheese with the 3/4 cup of brown sugar until smooth and creamy. Add the eggs and vanilla and beat until well blended. Pour 1 1/2 cups of the cream cheese mixture into the cooled crust.
Into the remaining cream cheese mixture, beat the pumpkin, 1 teaspoon of cinnamon, and the nutmeg. Spread over the first layer.
Bake the pie for 40 to 50 minutes, until set and just slightly jiggly in the center.
Cool on a rack. Cover and refrigerate until thoroughly chilled (about 3 to 4 hours) before slicing.
Serve topped with whipped cream and drizzle with caramel or butterscotch sauce, if desired.
How to Store and Freeze
- Cover leftover cheesecake and store it in the refrigerator for up to five days.
- To freeze slices of cheesecake, wrap the individual slices in plastic wrap or foil and then place them in freezer bags. Freeze for up to 1 month and defrost in the fridge before serving.
Filling Amounts for a Smaller Pie
If you plan to use a smaller store-bought "ready" crust, use these measurements for a smaller amount of filling:
- 16 ounces cream cheese (softened)
- 1/2 cup light brown sugar (packed)
- 1/2 teaspoon vanilla extract
- 2/3 cup pumpkin (canned)
- 3/4 teaspoon cinnamon (ground)
- 1/8 teaspoon nutmeg (ground)
- Follow the directions above, using 1 cup of the plain vanilla filling for the bottom layer. Bake for about 35 to 40 minutes.
- Top the whole pie with whipped cream or whipped topping before serving, or add a generous dollop to each serving.
- Graham Cracker Pecan Crust: Replace about 1/2 cup of the graham cracker crumbs with finely chopped pecans.
- Gingersnap Crust: Replace the graham cracker crumbs with finely crushed gingersnaps. Omit the cinnamon.
- Squash Cheesecake: Replace the pumpkin with butternut squash or Hubbard squash purée.
- Replace the cinnamon and nutmeg in the pumpkin pie filling with a pumpkin pie spice blend.
What's the Difference Between Pumpkin Purée, Canned Pumpkin, and Pumpkin Pie Filling?
Pumpkin purée and canned pumpkin are essentially the same product—cooked, puréed pumpkin. Pumpkin pie filling, however, is a combination of pumpkin purée, warm spices, and sweetener. If the label doesn't indicate it is "pure" pumpkin, check the ingredients on the label. There should only be one ingredient: pumpkin.