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Pumpkin Cheesecake | realmomkitchen.com
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5 from 2 votes

Pumpkin Cheesecake

This Pumpkin Cheesecake is a creamy, spiced alternative to traditional pumpkin pie—perfect for fall gatherings. It’s easy to make with simple ingredients and no water bath required, baking up smooth and crack-free in just 40 minutes. Serve chilled with whipped cream and consider a gingersnap crust for an extra festive touch.
Course Dessert
Cuisine American
Keyword cheesecake, pie, pumpkin
Prep Time 15 minutes
Cook Time 40 minutes
Chill Time 3 hours
Total Time 3 hours 55 minutes
Servings 8 servings
Calories 331kcal
Author Laura

Ingredients

  • 1 graham cracker crust
  • 12 oz. cream cheese softened
  • ½ cup sugar
  • 1 ½ tsp pumpkin pie spice
  • 1 cup pumpkin puree
  • 2 eggs

Instructions

  • Mix the cream cheese, sugar and pumpkin pie spice on medium speed. Stir in pumpkin. Add eggs and mix until well blended.
  • Pour into crust. Bake at 350 degrees for 40 minutes. Cool.
  • Refrigerate for at least 3 hours.

Nutrition

Serving: 1 serving | Calories: 331kcal | Carbohydrates: 31g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.004g | Cholesterol: 84mg | Sodium: 251mg | Potassium: 161mg | Fiber: 1g | Sugar: 19g | Vitamin A: 5398IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg