Prep 35 mins
Cook 55 mins
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!
- 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
- 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.
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.