Delicious and Creamy Pumpkin Cheesecake Pie Recipe

This homemade pumpkin cheesecake pie combines the warm, comforting flavors of pumpkin pie with the creamy richness of cheesecake. The buttery graham cracker crust provides the perfect base for the luscious pumpkin and cream cheese filling. Topped with a dollop of whipped cream, this dessert is a show-stopper that will impress your family and friends. Whether you're celebrating a special occasion or simply craving a delightful treat, this pumpkin cheesecake pie is the ultimate indulgence.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 cup pumpkin puree
• 16 ounces cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• Whipped cream, for garnish

Directions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
3. In a separate bowl, beat the cream cheese and 1 cup of granulated sugar until smooth and creamy. Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until well combined.
4. Pour the pumpkin cheesecake filling into the prepared crust and smooth the top with a spatula.
5. Bake for 45-50 minutes, or until the center is set but still slightly jiggly. Remove from the oven and let it cool to room temperature.
6. Refrigerate the pie for at least 4 hours or overnight to allow it to set completely.
7. Before serving, garnish with whipped cream and sprinkle with a pinch of cinnamon, if desired.
8. Slice and serve chilled. Enjoy!

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