Pumkin Cheesecake Recipe
This Easy Pumpkin Cheesecake Recipe makes for a delicious fall dessert! You start with a cream cheese layer and top it with a cinnamon and fall spice filled pumpkin layer. It's a perfect Thanksgiving dessert.
Servings 8
Ingredients
- 2 (8 ounce) packages cream cheese, softened
- 1/2 tsp. vanilla extract
- 1/2 cup pumpkin puree
- Dash of Ground cloves, roughly 1/8 tsp
- Dash of Nutmeg, roughly 1/8 tsp
- 1/2 cup sugar
- 2 Eggs
- 1/2 tsp cinnamon
- graham cracker crust, prepared homemade or store bought
Homemade Graham Cracker Crust
- 8-10 graham crackers
- 5 TBSP butter
- 3 TBSP sugar
Instructions
Graham Cracker Crust:
- Preheat oven to 325 degrees. Place graham crackers in a food processor and process until small crumbs have formed. Stir in butter and sugar. Press into a 9-inch pie plate. Bake for 10 minutes. Allow to cool slightly.
Pumpkin Cheesecake Pie Filling
- Mix cream cheese, sugar, vanilla with electric mixer until well blended. Add eggs one at a time and mix until blended.
- Stir pumpkin and spices into 1 cup of the cream cheese batter. Pour remaining cream cheese batter into crust and top with pumpkin batter.
- Bake at 350 for 35 to 40 minutes or until center is just about set. Cool. Refrigerate for 3 hours or overnight. Top with Whipped Cream. Serve.