pumpkin pie cheesecake

Name: Pumpkin Pie Cheesecake
Prep time: 20 min
Cook time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 1/2 cup(s) graham cracker crumbs; 1 tablespoon(s) sugar; 5 tablespoon(s) butter, melted; FOR THE FILLING; 3 package(s) 8 ounces each cream cheese, softened; 1 cup(s) sugar; 1 teaspoon(s) vanilla; 3 - eggs, lightly beaten; 1 cup(s) canned pumpkin; 1/2 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) ground nutmeg; 1/4 teaspoon(s) ground allspice; - whipped cream

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Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 12 serving(s)

prep time 20 Min

cook time 1 Hr

method Bake

Ingredients For pumpkin pie cheesecake

1 1/2 c

graham cracker crumbs
1 Tbsp

sugar
5 Tbsp

butter, melted
FOR THE FILLING
3 pkg

8 ounces each cream cheese, softened
1 c

sugar
1 tsp

vanilla
3

eggs, lightly beaten
1 c

canned pumpkin
1/2 tsp

ground cinnamon
1/4 tsp

ground nutmeg
1/4 tsp

ground allspice
whipped cream

How To Make pumpkin pie cheesecake

1
In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack.

2
In a bowl, beat cream cheese, sugar and vanilla until smooth. Beat in eggs on low speed just until combined. Combine the pumpkin, cinnamon, nutmeg and allspice. Fold into cheese mixture. Pour into crust. Bake at 350° for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes.
3
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled (center will fall). Remove sides of pan just before serving. Garnish with whipped cream.
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