Pumpkin Cheesecake

Martine Alphonse October 26, 2009
Another great delicious way to enjoy Pumpkin this season. This is the ultimate pumpkin cheesecake. It has a unique gingersnap crust and rich, luscious swirls of cheesecake and pumpkin. If you want something extra special for the holidays, you have to try this recipe.
  • PREP TIME: 20 Min
  • COOK TIME : 45 Min
  • READY IN: 55 Min

 

INGREDIENTS

  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 cup butter, melted
FILLING:
  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup sugar
  • 2 eggs, lightly beaten
  • 1 15oz can pumpkin puree
  • 1 teaspoon ground cinnamon, divided
  • 2 tablespoons chopped walnuts

DIRECTIONS

  1. In a small bowl, combine the cracker crumbs, sugar and spices; stir in butter. Press onto the bottom of a 9-in. springform pan.
  2. For filling, in a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add pumpkin and 1/2 teaspoon cinnamon; beat on low speed just until combined. Pour into crust; sprinkle with walnuts and cinnamon. Place pan on a baking sheet.
  3. Bake at 350 degrees F for 45-50 minutes or until center is almost set. Cool on a wire rack for 1-1/2 hours. Store in the refrigerator. Serve with caramel sauce or whipped cream.

 

 

 

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Pumpkin Cheesecake

Pumpkin Cheesecake

Ingredients

  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 cup butter, melted
  • FILLING:
  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup sugar
  • 2 eggs, lightly beaten
  • 1 15oz can pumpkin puree
  • 1 teaspoon ground cinnamon, divided
  • 2 tablespoons chopped walnuts

Instructions

  1. In a small bowl, combine the cracker crumbs, sugar and spices; stir in butter. Press onto the bottom of a 9-in. springform pan.
  2. For filling, in a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add pumpkin and 1/2 teaspoon cinnamon; beat on low speed just until combined. Pour into crust; sprinkle with walnuts and cinnamon. Place pan on a baking sheet.
  3. Bake at 350 degrees F for 45-50 minutes or until center is almost set. Cool on a wire rack for 1-1/2 hours. Store in the refrigerator. Serve with caramel sauce or whipped cream.
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Martine Alphonse

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