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. Remove 1 cup of cheesecake batter and place in a separate bowl.
- Stir pumpkin and spices into the reserved cream cheese batter.
- Pour remaining cream cheese batter into crust.
- Layer Pumpkin Mixture on top of cream cheese mixture.
- Bake at 350 for 35 to 40 minutes or until center is just about set.
- Cool and refrigerate for 3 hours or overnight.
- Top with whipped cream and serve.