Description
A creamy pumpkin cheesecake with a rich graham cracker crust, embodying the flavors of autumn.
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 packages (8 oz each) cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup whipped topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs and melted butter. Mix well and press the mixture into the bottom of your 9-inch square baking dish.
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the canned pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice to the cream cheese. Mix everything until fully combined and smooth.
- Fold the whipped topping gently into the mixture.
- Spread the cream cheese mixture evenly over the graham cracker crust in the baking dish.
- Refrigerate the cheesecake for at least 2 hours to let it set before serving.
Notes
For best results, allow the cheesecake to chill overnight. Garnish with cinnamon or nuts before serving.
