Yummy Pumpkin Cheesecake
Submitted by CLovJ24
Creamy pumpkin cheesecake with warm cinnamon and nutmeg nestled in a spiced graham cracker crust. An easier alternative to pumpkin pie for your holiday dessert table.
YIELD
12 servingsPREP
20 minCOOK
40 minREADY
3 hrsWhen you want all the cozy spice and pumpkin flavor of pie but prefer the silky richness of cheesecake, this is your answer.
A simple graham cracker crust gets a boost from cinnamon and nutmeg, then cradles a smooth pumpkin filling that’s lighter than traditional cheesecake but still wonderfully creamy. The small 8×8 pan size makes it perfect for smaller gatherings or when you’re already baking a turkey and don’t want to monopolize oven space.
Serve it plain or top with whipped cream and a sprinkle of cinnamon for Thanksgiving, Christmas, or any autumn celebration.
Chef Tips
- Use canned pumpkin puree (not pumpkin pie filling which has added spices and sugar)
- Let the cheesecake cool completely on a wire rack before refrigerating to prevent cracking
- The foil lining makes removal easy - just lift the whole cheesecake out and slice
- Chill for at least 2 hours, but overnight is even better for clean slices and fully set texture
Ingredients
Directions
In a small bowl, combine graham wafers, spices and melted butter.
Mix together and press into 8×8 inch pan lined with tinfoil.
Place cream cheese in large mixing bowl and beat with an electric mixer until fluffy.
Beat in sugar then egg. Blend dry ingredients together and beat into cream cheese mixture.
Beat in pumpkin.
Pour mixture into prepared pan and bake at 325℉ (160℃) about 40 min or until filling is just set.
Cool on a wire rack for one hour, then refrigerate until serving time.
Comments
