FBD

Pumpkin Cheesecake

Silky pumpkin cheesecake with graham cracker crust, spiced with cinnamon, nutmeg, and allspice. Top with whipped cream.

AmericanVegetarianAdvanced75 minBy Northstar

Ingredients

Servings
12
  • 1 0.5 cup graham cracker crumbs
  • 5 tbsp butter, melted
  • 1 tbsp sugar for crust
  • 24 oz cream cheese (3 packages), softened
  • 1 cup sugar
  • 1 tsp vanilla
  • 1 cup canned pumpkin
  • 3 whole eggs
  • 0.5 tsp cinnamon
  • 0.3 tsp nutmeg
  • 0.3 tsp allspice

Instructions

  1. 1

    Mix crust ingredients until coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8-inch springform pan. Bake 5 minutes at 350°F. Set aside.

  2. 2

    Combine cream cheese, sugar, and vanilla in a large bowl; mix until smooth with an electric mixer.

  3. 3

    Add pumpkin, eggs, and spices; beat until smooth and creamy.

  4. 4

    Pour into the crust. Bake at 350°F for 60-70 minutes until the top turns a bit darker.

  5. 5

    Remove from oven and cool to room temperature, then refrigerate. When thoroughly chilled, remove pan sides and cut with dental floss. Serve with whipped cream.

Tags

holidayThanksgivingspicedamericancheesecakepumpkinfall