Ingredients
Scale
- 2 cups Graham Cracker Crumbs
- 3/4 cup + 3 Tablespoons Granulated Sugar
- 8 Tablespoons Unsalted Butter, melted
- 4 (8-ounce) packages Cream Cheese, softened to room temperature
- 3/4 cup packed Light Brown Sugar
- 1/4 cup All-Purpose Flour
- 1 (15-ounce) can Pumpkin Puree (not pumpkin pie filling)
- 1 Tablespoon Pumpkin Pie Spice
- 1 teaspoon Pure Vanilla Extract
- 5 large Eggs, at room temperature
- 1/4 cup Heavy / Whipping Cream
- Whipped Cream, for serving
Instructions
- Whisk graham cracker crumbs and 3 tablespoons of granulated sugar in a bowl.
- Pour melted butter over crumb mixture and stir until combined.
- Press mixture into a 9×13 baking dish to form the crust.
- Beat cream cheese in a bowl until smooth, then add sugars and flour until fluffy.
- Mix in pumpkin puree, pumpkin pie spice, and vanilla extract until combined.
- Add eggs one at a time, mixing until just combined.
- Stir in heavy cream until the filling is smooth.
- Pour filling over the crust and tap the pan to release air bubbles.
- Bake at 350°F for 35 to 40 minutes until center is slightly wobbly.
- Cool at room temperature and refrigerate before serving.
- Slice into squares and top with whipped cream.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all ingredients are at room temperature for better mixing.
Avoid overbaking for a creamy texture.
Store leftovers tightly covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 18
- Sodium: 220
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
- Cholesterol: 75