Susan's Pumpkin Cheesecake

Susan Feliciano

By
@frenchtutor

This cheesecake is light on pumpkin, and big on flavor! Be sure to use a deep dish, at least 9 inches in diameter. You can also use a 9" springform pan if desired.
Because I did not have graham crackers available when I decided to make this, I developed a crust with what I had on hand. The vanilla wafer flavor balances the ginger snap tang for a perfect crumb crust.


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Serves:

8 - 10

Prep:

25 Min

Cook:

1 Hr 10 Min

Method:

Bake

Ingredients

16 oz
cream cheese (two 8-ounce packages)
1 1/4 c
sugar
3
eggs
1 c
pureed pumpkin
2 tsp
pumpkin pie spice
1 Tbsp
vanilla extract

CRUST

3/4 c
vanilla wafer crumbs
3/4 c
ginger snap crumbs
1/4 c
sugar
5 Tbsp
butter, melted

Directions Step-By-Step

1
Soften cream cheese to room temperature.
Process crust ingredients in food processor until uniform. Press mixture into the bottom and up sides of a deep 9-inch round pie plate or quiche dish. Set aside.
Preheat oven to 325°F.
2
When cream cheese is soft, beat it well with the sugar on medium speed of mixer. Add eggs one at a time and beat until well blended, scraping sides of bowl frequently. On low speed, beat in pumpkin, spice, and vanilla. Pour mixture into prepared crust.
3
Bake cheesecake in center of oven for 60 to 70 minutes.
Turn off oven and cool 1 hour in oven with door cracked.
Cool for at least 2 hours in refrigerator before serving.

About this Recipe

Course/Dish: Cakes, Pies, Other Desserts
Main Ingredient: Dairy
Regional Style: Southern
Dietary Needs: Vegetarian, Soy Free