Cheesecake Recipes




Pumpkin Cheesecake Recipe

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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.

This is certain to stand out at your next Thanksgiving or Friendsgiving gathering. Definitely different from traditional cheesecakes but not any harder to bake than any other type of cheesecake. The added moister from the pumpkin is something to keep an eye on but shouldn't cause any serious changes in baking or mixing methods.

Pumpkin Cheesecake



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



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 350 degrees F. 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, pumpkin, vanilla, and 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 the top is browned but the cheesecake is still slightly jiggly.

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

7. Cool completely, cover, and refrigerate overnight. 

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