I don’t usually make cheesecake, but when I do…Its pumpkin, and during the fall. This cheese cake is amazing. It is smooth, rich, and creamy. Oh yea, pumpkiny too.
Pumpkin Cheesecake
2015-10-30 19:03:57
Serves 8
Rich, creamy, pumpkiny cheesecake.
Prep Time
40 min
Cook Time
1 hr
Total Time
1 hr 40 min
Ingredients
- 1 1/2 Cups graham cracker crumbs
- 5 Tablespoons butter, melted
- 1 Cup sugar
- 1 Tablespoon sugar
- 3 (8 ounce) packages of cream cheese
- 1 teaspoon vanilla extract
- 1 Cup of canned pumpkin
- 3 eggs
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- whipped cream (optional)
Instructions
- Preheat oven to 350 degrees F.
- Make the crust by combining graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium sized bowl.
- Mix the graham crackers and melted butter enough to coat all of the crumbs with the butter. Keep it crumbly.
- Wrap aluminum foil about halfway up the outside part of your springform pan.
- Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. (Getting it up the sides of the pan can be a little tricky) try not to form the crust all the way up the back of each slice of cheesecake.
- Bake the crust for 5 minutes, then set aside until you're ready to fill it.
- In a large mixing bowl combine the cream cheese, 1 Cup sugar, and 1 teaspoon vanilla.
- Mix with an electric mixer (or use a stand mixer) until smooth.
- Add the 1 cup of canned pumpkin, 3 eggs, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon allspice and continue beating until smooth and creamy.
- Pour the filling into the spring form pan.
- Bake for 60-70 minutes. The top will turn a little darker during baking.
- Remove from the oven and allow the cheesecake to cool.
- Once the cheesecake has come down to room temperature, place it into the refrigerator.
- When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
- Serve with whipped cream on top.
Notes
- I lined the bottom and inner sides of my spring form pan with parchment paper for easy separation from the pan. The last thing you want to do is ruin the look of your cheesecake trying to get it out from the pan.
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