Description

Creamy pumpkin-spiced cheesecake with a buttery graham crust, topped with piped green frosting and adorable mini candy pumpkins — the ultimate festive fall treat.

Ingredients

Units Scale

Graham Crust:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted

Cheesecake Filling:

16 oz cream cheese, softened
1 cup canned pumpkin puree
2/3 cup brown sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
2 large eggs

Decoration:

Green buttercream frosting
Mini candy pumpkins for topping

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Instructions

Preheat Oven: Preheat oven to 325°F (160°C).
Prepare Crust: Mix graham cracker crumbs and melted butter, then press into a springform pan.
Make Filling: In a large bowl, beat cream cheese until smooth. Add pumpkin puree, brown sugar, spice, vanilla, and eggs. Mix until creamy.
Bake: Pour filling over crust and bake for 45-50 minutes. Cool completely.
Decorate: Decorate the chilled cheesecake with green buttercream frosting and place mini pumpkins on top to create a “patch.”
Chill: Chill before slicing.

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 18g
Sodium: 280mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg