Prep 40 mins
Cook 1 hr 5 mins
Make and share this Harvest Pumpkin Cheesecake recipe from Food.com.
- 354.88 ml graham cracker crumbs
- 14.79 ml sugar
- 73.94 ml butter or 73.94 ml margarine, melted
- 3 (680.38 g) package cream cheese, softened
- 236.59 ml sugar
- 4.92 ml vanilla extract
- 3 eggs
- 236.59 ml cooked pumpkin or 236.59 ml canned pumpkin
- 2.46 ml ground cinnamon
- 1.23 ml ground nutmeg
- 1.23 ml ground allspice
- whipped cream
- In a small bowl, combine cracker crumbs and sugar; stir in the butter.
- Press onto the bottom and 2 inches up the sides of a greased 9-inch springform pan.
- Bake at 350 degrees for 5 minutes.
- Cool on a wire rack.
- In a mixing bowl, beat cream cheese, sugar and vanilla until smooth.
- Add eggs, pumpkin and spices; beat just until combined.
- Pour into crust.
- Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in a 350 degree oven and bake for 1 hour or until center is almost set.
- Remove cheesecake from oven and water-filled pan and cool on a wire rack for 10 minutes.
- Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
- Refrigerate until completely cooled (center will fall).
- Remove sides of pan just before serving.
- Garnish with whipped cream.
Made 3 changes for the recipe: Increase crust to 2 cups ginger cookie crumbs, 2 Tablespoons sugar and 7 Tablespoons butter. I LOVE crust!!! Also added 1 Tablespoon of corn starch. I'd read it helps prevent cracks and it really worked! Finally I baked it at 325, for about 10 minutes longer. Also to prevent cracks.
BUT I always get asked for the recipe and people always request me to bake this. In fact, I have one in the oven right now!!!!
I made this after trying some superb and expensilve cheesecake and, trying it that night, it just didn't measure up. Dh said he liked it, but I decided to never make cheesecake again.
I had heard, however, that cheesecake gets better as it "ages" so, I decided to try a bit the next day. I was amazed at the improvement! And then it was even better the next day, and even better the day after that! And then, alas, it was no more.
It was SOOO good. I mean, perfect. One of my favorite desserts ever and yet so nice and rich that I had the willpower to not just gobble the whole thing down. And now, after a suitable interval has passed, I have found a reason to make another. (DH reminded me to make at least a day ahead)
I missed the directions on the water bath somehow, and I do not have a springform pan, so I just baked it in an 8x8 square casserole dish and it still turned out great.
Wonderful & easy recipe for holiday season! If you love pumpkin and cheesecake, you definitely won't go wrong with this recipe. Thank you for sharing!