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Pumpkin Cheesecake Premade Crust Recipe

Pumpkin Cheesecake Premade Crust
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Pumpkin Cheesecake with Premade Crust

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (premade crust)
  • 1/2 cup unsalted butter, melted
  • 3 packages (24 ounces) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup canned pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • Whipped cream and additional graham cracker crumbs for garnish (optional)

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to create the crust.
  3. In a large mixing bowl, beat the cream cheese until smooth. Add sugar and vanilla extract, continuing to beat until well combined.
  4. Add eggs one at a time, beating well after each addition.
  5. In a separate bowl, mix together pumpkin puree, cinnamon, nutmeg, cloves, and salt.
  6. Gradually add the pumpkin mixture to the cream cheese mixture, beating until smooth and evenly combined.
  7. Pour the batter over the prepared crust in the springform pan, spreading it evenly.
  8. Bake in the preheated oven for about 1 hour or until the center is set.
  9. Allow the cheesecake to cool completely in the pan on a wire rack, then refrigerate for at least 4 hours or overnight.
  10. Once chilled, remove the sides of the springform pan and transfer the cheesecake to a serving plate.
  11. Optionally, garnish with whipped cream and sprinkle additional graham cracker crumbs on top.
  12. Slice and serve chilled.

Notes

For a festive touch, consider topping the cheesecake with a drizzle of caramel sauce or a sprinkle of chopped pecans before serving.

Nutrition

Keywords: Pumpkin Cheesecake Premade Crust

Find it online: https://infinityrecipes.com/pumpkin-cheesecake-premade-crust/