Real Recipes From Real Home Cooks ®

pumpkin cheesecake

a recipe by
Megan Stewart
Middletown, OH

There was a time that I decided cheesecake was better than birthday cake. I have also always loved pumpkin (to the point my daughter teases me about it), so this is a combination of 2 things I enjoy. I'll take the teasing!

method Bake

Ingredients For pumpkin cheesecake

  • 1 can
    pumpkin, or 2 c fresh pureed pumpkin
  • 1 can
    eagle milk
  • pumpkin pie spice to taste
  • 3
    8 oz cream cheese
  • 3
    eggs
  • 1 tsp
    vanilla
  • 1 c
    sugar
  • 2 c
    sour cream
  • graham cracker crust

How To Make pumpkin cheesecake

  • 1
    Oven to 375 degrees. Beat cheese fluffy and smooth. Add eggs 1 at a time. Blend in vanilla and sour cream with a rubber spatula.
  • 2
    In a separate bowl combine pumpkin, milk and spices with a wire whip. Blend cheese and pumpkin creamy. Pour into crust. Bake 50 min for a springform pan, or 60 min for a deep dish pie pan.

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