Pumpkin Cheesecake

Since it's pumpkin season, I thought I’d try my hand at a quick and simple pumpkin cheesecake recipe. It’s the perfect alternative to pumpkin pie for those who don’t mind something heavier.

  • Crust
  • ½ cup salted butter, melted
  • 1 ¾ cups graham cracker crumbs
  • 3 tbps light brown sugar
  • Filling
  • 3 (8oz) cream cheese
  • 1 cup sugar
  • 1 (15oz) can puree pumpkin
  • 3 medium eggs
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • 1 tsp vanilla
  1. combine graham, sugar, and cinnamon. pour melted butter, mix until crumbly. press crumbs tightly in the bottom and sides of a 8-inch springform pan.
  2. Bake for 5mins in 350 F.
  3. Mix pumpkin puree, eggs, cinnamon, nutmeg, clove and vanilla.
  4. Cream cream cheese and sugar until smooth. Add pumpkin mixture to the cream cheese mixture. Pour the mixture to the graham lined pan.
  5. Bake for 60-80mins in 350 F. Refrigerate for 3-4 hours
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