Description
Delightful blend of creamy cheesecake and warm pumpkin spice, perfect for fall gatherings or as a sweet treat.
Ingredients
Scale
- 15 whole rectangular graham crackers
- 1/4 cup granulated sugar
- 8 tablespoons unsalted butter (melted)
- 1–1/4 cups pumpkin puree
- 1–1/2 teaspoons pumpkin pie spice
- 1–1/2 teaspoons ground cinnamon
- 1 tablespoon all-purpose flour
- Three 8-oz packages full-fat cream cheese (at room temperature)
- 1–2/3 cup granulated sugar
- 1–1/2 teaspoons pure vanilla extract
- 1/2 cup full-fat sour cream
- 1/8 teaspoon salt
- 3 large eggs (at room temperature)
Instructions
- Preheat your oven to 350°F. Line a 9×13 baking pan with foil and lightly grease the foil.
- Make the crust: In a food processor, crush the graham crackers into fine crumbs. Mix the crumbs with 1/4 cup sugar and melted butter until combined. Press the mixture firmly into the bottom of your prepared pan.
- Prepare the filling: In a large bowl, beat the cream cheese until smooth. Gradually add 1-2/3 cup sugar, mixing until creamy. Add pumpkin puree, pumpkin pie spice, cinnamon, flour, vanilla extract, sour cream, and salt. Mix until smooth.
- Add the eggs: Beat in the eggs one at a time, mixing until blended. Pour the filling over the crust, spreading it evenly.
- Bake for about 35-40 minutes, or until the filling is set and a toothpick comes out clean with a few moist crumbs.
- Cool completely in the pan before lifting out with foil. Cut into squares and enjoy!
Notes
Serve with a dollop of whipped cream or a sprinkle of cinnamon. Store leftovers in an airtight container in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg