Pumpkin Cheesecake

mary Armstrong


This is the recipe I get told to bring, not asked LOL at Thanksgiving. Don't worry about that crack on top, you cover it with tons of whipping cream!

The crust is extra special with gingersnaps and pecans.

Ohh, I want some now:)

It is very easy to prepare and tastes like you spent hours preparing it.


★★★★★ 1 vote

35 Min
1 Hr 10 Min



  • 1 c
    crushed gingersnaps
  • 1/4 c
    ground pecans
  • 1/4 c
    melted butter

  • 3 pkg
    8 ounces each softened cream cheese
  • 1 1/3 c
  • 3
    slightly beaten eggs
  • 3 c
    canned pumpkin pie mix
  • 1 1/2 tsp
  • 1 1/2 tsp
    rum extract
  • 3/4 tsp
    allspice, ground
  • 3/4 tsp
  • 1/2 tsp
  • 1/4 tsp

How to Make Pumpkin Cheesecake


  1. Preheat oven to 350 degrees.
  2. Mix crust ingredients together and pat into spring form pan.

    Bake 10-15 minutes, just until light brown. Remove from oven and set aside.
  3. Beat cream cheese until smooth and creamy, then add remaining ingredients and mix well.
  4. Pour into crust. Bake for 70 minutes. Cool 10 minutes. Then loosen sides. Refrigerate at least 4 hours. Top will crack.

    Before serving top with fresh whipped whipping cream.

Printable Recipe Card

About Pumpkin Cheesecake

Course/Dish: Cakes

Show 2 Comments & Reviews

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