Print

Pumpkin Cheesecake (no water bath)

Pumpkin Cheesecake (no water bath)
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Elevate your dessert game this season with a delectable Pumpkin Cheesecake (no water bath). This creamy, spiced delight combines the classic flavors of pumpkin pie and the rich texture of cheesecake, making it an ideal treat for gatherings, holidays, or cozy family dinners. With its buttery graham cracker crust and smooth filling, this dessert not only looks impressive but is also easy to prepare without the hassle of a water bath. Customize it with your favorite toppings or enjoy it plain; either way, it’s sure to be a crowd-pleaser.

Ingredients

Scale
  • 1 3/4 cups graham cracker crumbs
  • 5 tablespoons granulated sugar
  • 6 tablespoons melted butter
  • 32 ounces cream cheese
  • 1 1/4 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup pure pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 4 large eggs

Instructions

  1. Preheat oven to 350°F. Prepare a 9-inch springform pan.
  2. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom and halfway up the sides of the pan. Bake for 7 minutes.
  3. Reduce oven temperature to 325°F. Beat cream cheese until smooth, then gradually add sugar.
  4. Mix in vanilla extract, pumpkin puree, pumpkin pie spice, and cinnamon.
  5. Beat eggs separately and incorporate them slowly into the mixture until just combined.
  6. Pour the filling into the crust and bake for 40 minutes at 325°F, then lower to 250°F and bake for an additional 45 minutes.
  7. Turn off oven and let cheesecake cool inside for another hour before room temperature cooling for about 3-4 hours.
  8. Chill overnight before serving.

Nutrition

Find it online: https://easycomfortrecipes.com/pumpkin-cheesecake-no-water-bath/