Perfect pumpkin pie cheesecake recipe

Savannah Kallan, Features Team Leader

This staple Thanksgiving dessert gains a not-so-basic, yet deliciously fabulous twist as pumpkin pie and cheesecake come together to form a taste you never knew you needed.

Pumpkin pie is a dessert we all know and love, and cheesecake is the perfect combination of rich and creamy. Mix them both together and the final product is, of course, pumpkin pie cheesecake.

To make this treat, you’ll need a few ingredients:

  • Two 8 oz. packages of softened cream cheese
  • ½ cup of white sugar
  • ½ teaspoon of vanilla extract
  • 2 eggs
  • 1 (9 inch) prepared graham cracker crust
  • ½ cup of pumpkin puree (homemade or canned)
  • ½ teaspoon of ground cinnamon
  • 1 pinch of ground cloves
  • ½ cup whipped topping

After you’ve gathered all your materials, it’s time to start baking. First, preheat the oven to 325 degrees Fahrenheit. Combine cream cheese, sugar, and vanilla in a large bowl, beating it until smooth. Add the cloves, cinnamon, pumpkin and nutmeg to the mixture. Stir this gently until well blended. Now, pour this into your graham cracker crust pan.

Bake in oven at 325 degrees Fahrenheit for 35-40 minutes. Take the pie out of the oven and allow it to cool. Once it is at room temperature, place it in the refrigerator for 3 hours or overnight.

Add your favorite whipped topping and viola! Enjoy your new festive creation!