Pumpkin Cheesecake recipe

It's hard to resist this decadent seasonal cheesecake. Pin the recipe to your refrigerator from Halloween until New Year's - it makes for perfect holiday entertaining anywhere in between.


1 ¾ cups crushed graham crackers crumbs
6 tablespoons butter, melted
2 tablespoons brown sugar
½ teaspoon cinnamon
3 (8-ounce) tubs cream cheese
1 (15-ounce) can pumpkin puree
3 eggs
1 ¼ cups sugar
1 teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
Whipped cream, for serving


1) Preheat oven to 350°F.

2) Prepare the crust: Combine all ingredients in a food processor; pulse until just crumbly. Press into an 8-inch springform pan.

3) Prepare the filling: In a large bowl; beat together cream cheese, pumpkin, and eggs. Add sugar, vanilla, cinnamon, nutmeg, and cloves; beat well. Pour into prepared crust. Bake 1 hour, or until filling is set and just firm. Cool 10 minutes, then chill 2 hours, until firm, before serving.

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Published by Starsol