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pumpkin cheesecake

(1 RATING)
62 Pinches
Roda avatar
Elwood, IN
Updated on Aug 1, 2011

This is a recipe I got from a magazine and modified to suit my taste. My son-in-law asks for this cheesecake every holiday. It is my favorite too.

prep time
cook time 2 Hr
method ---
yield 10 - 12

Ingredients

  • 1 1/2 sticks unsalted butter, melted
  • 2 1/2 cups graham crackers crumbs
  • 1/4 cup sugar - for crust
  • 2 cups sugar - for filling
  • 4 (8oz) packages cream cheese, room temperature
  • 1/4 cup sour cream
  • 1 (15oz) can pumpkin
  • 6 - eggs, beaten and room temperature
  • 1 tablespoon vanilla extract
  • 2 1/2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon salt

How To Make pumpkin cheesecake

  • Step 1
    Preheat oven to 325f. Place parchment paper in bottom of 10" springform pan and brush with melted butter (brush sides of pan also).
  • Step 2
    Mix butter with crumbs and sugar for crust. Press in pan bottom and up sides. Bake until brown, 15min. Cool on cooling rack.
  • Step 3
    Beat cream cheese with mixer till smooth. Add sugar for filling, sour cream, pumpkin, eggs, vanilla, spices, and salt - blend together. Pour into cooled crust.
  • Step 4
    Bake for 1 hour 45 minutes or until cheesecake center is almost set.
  • Step 5
    Run a knife around the edges and cool on cooling rack.
  • Step 6
    Keep in refrigerator overnight. Bring to room temperature and remove the ring from the pan. Serve with favorite toppings.
  • 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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