Pumpkin Cheesecake

29 Nov

The next thing on my list this week was a yummy pumpkin cheesecake! Another easy recipe all ready for you to give it a try!

Here’s what you’ll need:


1 1/2 c graham cracker crumbs

5 tbsp. butter, melted

1 c plus 1 tbsp. sugar

3 packages cream cheese, softened

1 tsp vanilla

1 can of pumpkin

3 eggs

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

Here’s how to make it:

First combine the graham cracker crumbs, 1 tbsp. of the sugar, and the melted butter. Mix until all the crumbs are coated:


Line your 9in springform pan with foil across the bottom and up the sides:


Press the crust mixture into the bottom of the pan and 1/3 of the way up the sides of the pan. You don’t want your crust to go all the way up the pan:


Bake this at 350 for 5 minutes then set aside until ready to fill.

In a large bowl beat the cream cheese, the rest of the sugar and the vanilla, until smooth

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Add the pumpkin, the eggs, and the spices. Beat this until smooth and creamy:

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Pour the filling in the pan:


And bake at 350 for 60- 70 minutes.

Your cheesecake top will be darker at this point:


Let cool completely then put in the refrigerator overnight.


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