I love, love, love cheesecake! It is so rich and creamy and so very yummy! Pumpkin is a flavor most people don’t associate with cheesecake, but it is fabulous.
You will need a 9″ springform pan. If you want your cheesecake thicker you can use an 8″.
Preheat your oven to 350 degrees Fahrenheit/175 Celsius.
You will also need a stand mixer or a handheld.
1-1/2 cups graham cracker crumbs. You can buy crumbs or crush 1 pack finely.
5 Tablespoons butter, melted
24 oz. cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1 cup pureed pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
For the crust: Add the crumbs to a small bowl. Add the melted butter and toss with a fork to combine.
Don’t stir or you will get mush. You want it crumbly.
Press the crust onto the bottom of your springform pan. If you have the 8″, you can press the crust part way up the sides of the pan.
Bake for 5 minutes and set to the side .
For the filling: Combine the cream cheese, sugar, and vanilla extract in a mixing bowl.
Blend well with mixer until everything is smooth.
Mix in the pumpkin, eggs, cinnamon, nutmeg, and allspice.
Pour the filling over the crust.
Bake for about 60 minutes.
The top will have darkened a bit and the center of the cheesecake should not jiggle much. A little is OK.
Turn the oven off and leave inside for about 10-15 minutes. Open the door a little though.
Remove to a wire rack to cool.
When cool, put in the refrigerator for a couple hours.
After it has chilled, run a knife around the edge of the pan and remove the side of the pan.
Great with whipped cream, but also good as is.
To soften the cream cheese, take it out of the refrigerator 30 minutes before using.
Cheesecakes sometimes crack. The cracks might not be pretty but it won’t affect the taste any.
If you are wanting to prevent, or limit, cracks: butter the sides of the pan before adding the filling.
It is also possible that the springform pan could leak out some of the butter. To prevent this: wrap the bottom and side of your springform pan with foil.
Last year’s P- Pancakes
Amanda Trought said:
So glad I came across your site, this recipe looks great, will have to give it a try! Amanda
Amanda – Realityarts-Creativity
Susanne Drazic said:
Pumpkin cheesecake. Yum! Actually any cheesecake is yum! : )
Lynn Proctor said:
i can't believe i haven't tried this—wow
That sounds great, Amanda.
I agree, Susanne.
You should Lynn. It's great!
Sometimes I get tired of cooking, especially every day. Do you have any hints for getting enthusiastic about cooking again?
loverofwords, cooking every day can get tiring. I think looking for new recipes helps. Look through cookbooks or getting online recipe newsletters might help.I know sometimes I get stuck in a rut. But, sometimes you just need a break. Make extra and freeze some for later. Soup or lasagna freeze great. Some people make two casseroles at once and stick one in the freezer. Or have a leftover night if you keep leftovers. Let everyone pick out what they want. Taking cooking breaks are good. I hope I helped. If you have any questions, send me an email. My email is on my profile page.
VERY RICH AND FILLING BUT OH SO GOOD!
Thank you, Lon