Pumpkin Pie Cheesecake

This Pumpkin Pie Cheesecake offers the perfect balance of two beloved desserts—pumpkin pie and cheesecake! With a crunchy graham cracker crust, creamy pumpkin cheesecake filling, and light whipped cream topping, this is an elegant and delicious fall dessert. It’s a wonderful alternative to traditional pumpkin pie, especially for cheesecake lovers.

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Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs
• 3 tablespoons brown sugar or granulated sugar
• Pinch of salt
• 6 tablespoons unsalted butter, melted

For the Whipped Cream:

• ¾ cup chilled heavy whipping cream
• ¼ cup powdered sugar

For the Filling:

• 12 ounces block cream cheese, at room temperature
• ¾ cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 cup pumpkin puree
• 1½ teaspoons pumpkin pie spice
• ½ teaspoon ground cinnamon

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Instructions:

For the Crust:

1. Preheat the oven to 325°F.
2. In a medium bowl, combine graham cracker crumbs, sugar, and salt. Pour in the melted butter and stir until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom and up the sides of a 9 or 9½ inch deep-dish pie plate using the back of a spoon or the bottom of a glass.
4. Bake the crust for 8-10 minutes, or until golden brown and fragrant. Let it cool to room temperature.

For the Whipped Cream:

1. Using a hand mixer or stand mixer with a whisk attachment, whip the chilled heavy cream and powdered sugar until stiff peaks form.
2. Transfer the whipped cream to the refrigerator to keep it chilled until ready to use.

For the Filling:

1. In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. Add the pumpkin puree, pumpkin pie spice, and cinnamon to the cream cheese mixture, and beat until fully combined.
3. Fold in half of the chilled whipped cream using a spatula, mixing until just combined. Be careful not to overmix to keep the texture light.
4. Pour the filling into the prepared crust and smooth the top.
5. Cover the pie and refrigerate for at least 6 hours or overnight to allow it to set completely.

To Serve:

1. Before serving, whip the remaining whipped cream briefly if it has lost volume. You can add a decorative touch by piping the whipped cream on top using a star tip, or simply spreading it over the surface.
2. Optionally, garnish with a sprinkle of cinnamon sugar, extra graham cracker crumbs, or even candied pecans for added texture and flavor.

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Description and Tips:

This Pumpkin Pie Cheesecake combines the best of both worlds—smooth, rich cheesecake with the warm flavors of pumpkin pie spice. The creamy filling is perfectly complemented by the crisp graham cracker crust and a fluffy layer of whipped cream.

• Tip for the crust: Use the bottom of a glass or measuring cup to press the graham cracker crust firmly into place. This ensures a solid, even layer that won’t crumble when slicing.
• Room temperature ingredients: For a smooth, lump-free filling, make sure the cream cheese is fully softened before mixing.
• Chill time is key: Letting the cheesecake chill for at least 6 hours (preferably overnight) helps it set properly and enhances the flavors.
• Decorating ideas: If you want to add a little extra flair, try garnishing with toasted nuts, shaved chocolate, or a light dusting of pumpkin pie spice on top of the whipped cream.

This dessert is a perfect centerpiece for fall gatherings or Thanksgiving dinner and will impress any crowd with its delightful flavors and textures!