budgetbytes5.0
Pumpkin Cheesecake
This creamy Pumpkin Cheesecake recipe is smooth, lightly spiced, and perfect for Thanksgiving. Easy to make without a water bath or springform pan!
👥 8 Servings⏱️ Prep & Cook: 5h⏳ Prep: 20 min🔥 Cook: 40 min👤 Jennie Alley📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●food processor
- ●bowl
📝 Preparation Steps
1
Gather all ingredients and preheat the oven to 350°F (177°C) and grease a 9-inch pie pan with nonstick cooking spray.
nonstick cooking spray ($0.01)
2
Pulse
3
In a food processor, combine graham crackers, brown sugar, melted unsalted butter, and salt. Pulse until the mixture is evenly combined but still slightly coarse.
brown sugar (12.5g, $0.01)1 Tbspbutter (melted, (71g) $0.58)5 Tbsp
4
Bake the crust
5
Press the crust mixture evenly into the prepared pie pan along the bottom and up the sides. Bake the crust for ⏱️ 10 minutes, remove from the oven, and allow to cool slightly. Lower oven temperature to 325°F.
6
Beat
7
In a large bowl, beat softened cream cheese using a hand mixer on medium speed until smooth.
8
Mix
9
Add the Greek yogurt, granulated sugar, and vanilla extract and beat until smooth, scraping down sides of the bowl as needed.
vanilla extract ($0.59)1 tsp
10
Combine
11
Now beat in pumpkin puree and pumpkin pie spice until smooth.
pumpkin pie spice ($0.09)1 tsp
12
Beat
13
Quickly beat in the eggs until just combined.*** Avoid overmixing to keep the cheesecake creamy and prevent cracking.
large eggs ($0.45)2
14
Bake the cheesecake
15
Pour the filling over the baked crust and spread evenly. Bake for ⏱️ 35-45 minutes, or until the center is mostly set but still slightly wobbly.****
16
Cool
17
Let the cheesecake cool to room temperature, then refrigerate for at least ⏱️ 2-3 hours or overnight before slicing.
Nutrition Facts
calories
415 kcal
fat Content
30 g
serving Size
1 slice
fiber Content
1 g
sodium Content
434 mg
protein Content
8 g
carbohydrate Content
31 g
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