There is a reason that EVERYTHING comes in “pumpkin spice” flavor this time of year – it is delicious! This pumpkin recipe ranks right up there in our family. My daughter isn’t a big fan of pumpkin pie, so pumpkin cheesecake is our compromise for Thanksgiving dinner. It is supposedly a spin-off of one of those places known for their cheesecake. True or not, the recipe is well-used in the Buscher household. Hope you enjoy it as much!
– 1 1/2 c. graham cracker crumbs
– 5 T. butter, melted
– 1 c. + 1 T. sugar
– 3 8oz. pkgs cream cheese, softened
– 1 tsp. vanilla
– 1 c. canned pumpkin
– 3 eggs
– 1/2 tsp. cinnamon
– 1/4 tsp. nutmeg
– 1/4 tsp. allspice
– whipped cream (I recommend whipping your own, it’s definitely worth it!)
Directions for crust:
Combine crumbs, butter, and 1 T. sugar in bowl. Stir to coat all crumbs – should be crumbly. Press onto bottom and 2/3 the way up sides of springform pan. Bake at 350 degrees for 5 minutes, then set aside.
Directions for filling:
Combine cream cheese, 1 c. sugar, and vanilla and beat until smooth. Add pumpkin, eggs, cinnamon, nutmeg, and allspice. Continue beating until smooth & creamy. Pour filling into crust. Bake 60-70 minutes at 350 degrees until set and the top darkens a little. Remove & cool to room temperature, then refrigerate. Once chilled, remove the pan sides to slice. (Dental floss makes a clean cut, just don’t use mint flavored!) Serve with whipped cream and a dash of cinnamon, if desired.