This is our families favourite pumpkin cheesecake, reason it kinda taste like a pie hence the name Pumpkin Pie Cheesecake! We love our pumpkin pie and we love cheesecake, since cheesecake is filled with fat and calories I make mine light so my kids can get away with more slices than one 😉
Oh and I had some leftover homemade caramel sauce that just made it even better, you can use store bought if you don’t have any homemade 🙂
What you will need:
- 2 cups pumpkin puree
- 2 eggs
- 3/4 packed dark brown sugar
- 3/4 granulated sugar
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1 250 gr pkg softened cream cheese
- 2/3 cup evaporated milk
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup melted unsalted butter
- 1 tbsp sugar
Mix crumbs, sugar and butter in a small bowl, and flatten in spring form pan or pie pan, that has been greased with butter.
In mixing bowl, mix together pumpkin puree, eggs, sugars, cinnamon and pumpkin pie spice. Add the softened cream cheese and evaporated milk, mix till well combined.
Taste and make sure its to your liking, then pour filling over crust in pan.
Bake at 350 for approx 1 hour till pie is set.
Let completely cool. Refrigerate for at least 4 hours then top with whipped cream and drizzle with caramel sauce if desired.