Susan's Pumpkin Cheesecake

Susan Feliciano


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.


☆☆☆☆☆ 0 votes

8 - 10
25 Min
1 Hr 10 Min


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

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

How to Make Susan's Pumpkin Cheesecake


  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.

Printable Recipe Card

About Susan's Pumpkin Cheesecake

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

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