You’re going to love this delicious pumpkin pie cheesecake. Vanilla cheesecake filling and pumpkin pie stacked on top of each other in a graham cracker crust? Yes, please!
Ingredients
Crust
- 2 1/4 cups (302g) graham cracker crumbs
- 3 tbsp (42g) packed light brown sugar
- 10 tbsp (140g) unsalted butter, melted
Pumpkin pie filling
- 15 oz can pumpkin puree
- 3 large eggs, room temperature
- 1 cup (225g) packed light brown sugar
- 2 1/4 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 tbsp cornstarch
- 1 cup (240ml) heavy whipping cream, room temperature
- 1/4 cup (60ml) whole milk, room temperature
Cheesecake filling
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