Pumpkin Cheesecake Recipe

A pumpkin cheesecake recipe that has just the right amount of cinnamon to give it a wonderful spiced taste. Pumpkin cheesecake is perfect for a different type of Thanksgiving dessert, or any time you want a smooth, creamy cheesecake with lots of flavor.

Pumpkin Cheesecake

Ingredients:

Crust:

1 cup graham cracker crumbs
1/2 teaspoon cinnamon
4 Tablespoons melted butter
1 Tablespoon firmly packed brown sugar

Filling:

2 (8 ounce) packages cream cheese
2/3 cup brown sugar
1 (15 ounce) can pumpkin puree 
1 teaspoon pure vanilla extract
3/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 eggs
1/4 teaspoon salt 

Pumpkin Cheesecake Directions:

1. Preheat oven to 350F. Combine graham cracker crumbs, cinnamon, butter and brown sugar and press onto the bottom and halfway up the sides of an 8" springform pan. Bake for 5 minutes.

2. Beat cream cheese in a large mixing bowl until fluffy. Gradually add brown sugar, the pumpkin, the vanilla, and the spices.

3. Add the eggs, one at a time, beating well after adding each one.

4. Add the salt, beating until creamy, then pour the mixture evenly into the prepared crust.

5. Bake for 50-60 minutes, until top is browned but cheesecake is still slightly jiggly.

6. Transfer cheesecake to a wire rack and cool 10 minutes. Run a sharp knife around the edges of the pan sides to loosen cheesecake.

7. Cool completely, cover and refrigerate overnight. 

Cheesecake Recipes List