Pumpkin Cheesecake
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Yields:
-
1 Pie
- Serves:
- 6-8
ingredients
-
Crust
- 1 cup graham cracker crumbs
- 1⁄2 teaspoon cinnamon
- 4 tablespoons melted butter
- 1 tablespoon firmly packed brown sugar
-
Filling
- 2 (8 ounce) packages cream cheese
- 2⁄3 cup brown sugar
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon pure vanilla extract
- 3⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground ginger
- 2 eggs
- 1⁄4 teaspoon salt
directions
- Preheat oven to 350°F Combine graham cracker crumbs, cinnamon, butter and brown sugar and press onto the bottom and halfway up the sides of an 8" springform pan. Bake for 5 minutes.
- Beat cream cheese in a large mixing bowl until fluffy. Gradually add brown sugar, the pumpkin, the vanilla, and the spices.
- Add the eggs, one at a time, beating well after adding each one.
- Add the salt, beating until creamy, then pour the mixture evenly into the prepared crust.
- Bake for 50-60 minutes, until top is browned but cheesecake is still slightly jiggly.
- Transfer cheesecake to a wire rack and cool 10 minutes. Run a sharp knife around the edges of the pan sides to loosen cheesecake.
- Cool completely, cover and refrigerate overnight.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!