Pumpkin Cheesecake
This Pumpkin Cheesecake is a simple recipe that produces a lightly indulgent cheesecake. It has just the right amount of pumpkin flavor that blends beautifully with the rich cream cheese.
Servings 8
Ingredients
For the Crust
- 1 and 1/2 cups graham cracker crumbs
- 5 tbsps unsalted butter melted
- 1 tbsp sugar
For the Pumpkin Filling
- 2 package/block cream cheese softened
- 1/2 cup pumpkin puree
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 dash nutmeg
- 1 dash ground cloves
- 2 large eggs
- whipped cream topping
Instructions
Make the Graham Crust
- Preheat oven to 350 F. In a medium bowl, combine graham crumbs, melted butter, and 1 tablespoon sugar just until moist and crumbly. Pour mixture into an 8-inch springform pan. Press the crumbs onto the base of the pan, extending about a couple of inches up the sides. Bake for 7 minutes and set aside.
Make the Pumpkin Filling and Bake
- In a large mixing, bowl beat together the cream cheese, sugar, spices, vanilla extract and pumpkin puree. Add the eggs and beat just until incorporated. Pour into prepared crust and bake for 45 minutes or just until set.
- Cool to room temperature and refrigerate for 3 hours to overnight. Topped with whipped cream to serve.
Notes
Adapted from Kraft Recipes