susan's pumpkin cheesecake
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.
prep time
25 Min
cook time
1 Hr 10 Min
method
Bake
yield
8 - 10
Ingredients
- 16 ounces cream cheese (two 8-ounce packages)
- 1 1/4 cups sugar
- 3 - eggs
- 1 cup pureed pumpkin
- 2 teaspoons pumpkin pie spice
- 1 tablespoon vanilla extract
- CRUST
- 3/4 cup vanilla wafer crumbs
- 3/4 cup ginger snap crumbs
- 1/4 cup sugar
- 5 tablespoons butter, melted
How To Make susan's pumpkin cheesecake
-
Step 1Soften 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.
-
Step 2When 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.
-
Step 3Bake 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.
- 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!
Discover More
Category:
Cakes
Category:
Pies
Category:
Other Desserts
Diet:
Vegetarian
Diet:
Soy Free
Ingredient:
Dairy
Method:
Bake
Culture:
Southern
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