Easy Traditional Pumpkin Cheesecake

Pumpkin season has arrived! Enjoy the flavors of fall with this delicious recipe for pumpkin cheesecake. A perfect blend of seasonal sweetness and spices, it’s a cool and creamy treat to compliment a cozy cup of cider. This dessert is decadent yet deceivingly easy to make. Whip up this well-loved dessert for all of your fall gatherings, keeping with the pumpkin theme of Halloween and Thanksgiving!

Start With the Basics:

• Pie Pan
• Mixing Bowl

• Plastic Wrap
• Mixing Spoon
• Non-Stick Cooking Spray
• Optional: Whipped Cream

Crust:

• 1 ¾ Cups of Graham Cracker Crumbs
• 3 Tablespoons of Light Brown Sugar
• 1 Teaspoon of Ground Cinnamon
• 1 Stick of Melted Butter

Filling:

• 24-oz. of Cream Cheese (at room temperature)
• 15-oz. Can of Pureed Pumpkin
• 3 Eggs
• ¼ Cup of Plain Greek Yogurt
• 1 ½ Cup of Granulated Sugar
• ½ Teaspoon of Ground Cinnamon
• 1/8 Teaspoon of Ground Nutmeg
• 1/8 Teaspoon of Ground Cloves
• 2 Tablespoons of Flour

• 1 Teaspoon of Vanilla Extract

Give ‘Em Pumpkin To Talk About!

1. Preheat oven to 350° and spray your pan with non-stick spray.
2. In a medium sized mixing bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter.
3. Press down the crumb crust mixture into your prepared pan and set aside.
4. Using an electric mixture, beat the cream cheese until smooth and creamy. Add the pumpkin, eggs, yogurt, sugar, and spices. Mix in the flour and vanilla.
5. Pour the pumpkin mixture into the prepared crust and spread it out evenly.
6. Bake for 1 hour, remove, and let sit at room temperature for 15 minutes.
7. Cover with plastic wrap and refrigerate for at least 5 hours.
8. Slice and serve chilled with whipped cream!