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.
- 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
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.