pumpkin cheesecake
This is a great cheesecake for the holidays. I have only had this recipe since about 2000.
prep time
20 Min
cook time
2 Hr
method
Bake
yield
12 serving(s)
Ingredients
- CRUST
- 1 1/2 cups graham cracker crumbs
- 1/3 cup butter
- 1/4 cup sugar
- FILLING
- 3-8 ounces packages of cream cheese, room temperature
- 1/4 cup brown sugar, lightly packed
- 1 cup sugar
- 2 large eggs
- 1-15oz can pumpkin
- 2/3 cup evaporated milk
- 2 tablespoons corn starch
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg, ground
- 1/4 teaspoon cloves
- TOPPING
- caramel syrup
- pecan pieces
How To Make pumpkin cheesecake
-
Step 1Melt the butter, add graham cracker crumbs and sugar. Stir until all mixed together. Press mixture into the bottom of a 9" cheesecake pan and a little up the sides of the pan, also.
-
Step 2In a mixing bowl, mix the cream cheese and sugars together, add the spices then the rest of the ingredients. Mix. Pour into the cheesecake pan, wrap the sides and bottom of the cheesecake pan with aluminum foil ( so no water can get to the cheesecake) place cheesecake in a water bath(a larger pan that has water in it, please make sure that the water will not be spilled into the batter) and bake at 325 for 1 hour, shut off oven, and cool in oven for 1 more hour. Chill on counter. Cover and chill.
-
Step 3Just before serving, take the cheesecake out of the pan and place it on the serving plate. Put the pecans on top of the cheesecake and then pour some caramel sauce over the pecans.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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