Pumpkin Cheesecake Recipe

By |2020-07-15T02:20:00-06:00March 5th, 2018|

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.

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