Recipe by Leslie in Texas
I first made this pumpkin cheesecake for our Thanksgiving dinner in 1978 ( ya, I'm old! :) ). It's one of our favorites and a delicious alternative to pumpkin pie. I usually make this with a graham cracker or gingersnap cookie crust- we like it better than with the crust that was printed with it. Hope you'll enjoy it too!
Top Review by tomatolater
Made this for my mom's birthday and she loved it! I only used the filling since I have a favorite crust recipe and I cut back on the sugar (because I always do). For the cheesecake lover I would say this is a fantastic variation on the standards. Great during the fall, but I made it early summer and it was a hit. Would highly recommend for anyone who loves pumpkin, cheesecake, or both.
- 1⁄3 cup unsalted butter
- 1⁄3 cup sugar
- 1 egg
- 1 1⁄4 cups flour
- 2 (8 ounce) packages cream cheese, room temperature
- 3⁄4 cup sugar
- 1 (1 lb) can pumpkin
- 1 1⁄2 teaspoons pumpkin pie spice
- 2 eggs
- salt, a dash
- whipped cream, to garnish
Directions See How It's Made
- Cream butter and sugar until light and fluffy.
- Blend in egg; add flour and mix well.
- Press on bottom and about 2 inches up the sides of a springform pan.
- Bake at 400 degrees for 5 minutes.
- Reduce oven temperature to 350 degrees.
- Combine cream cheese and sugar and mix at medium speed on an electric mixer until well blended.
- Blend in pumpkin, spices, and salt.
- Add eggs, one at a time, mixing well after each addition.
- Pour pumpkin mixture into pastry lined pan and smooth the surface.
- Bake at 350 degrees for 50 minutes.
- Loosen cake from rim of pan, cool, then refrigerate and chill thoroughly before removing rim.
- Garnish with whipped cream before serving, if desired.