Pumpkin Pie Cheesecake

Name: Pumpkin Pie Cheesecake
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
Yield: 12 servings.
Ingredients: 1-1/2 cups graham cracker crumbs; 1 tablespoon sugar; 5 tablespoons butter, melted; FILLING:; 3 packages (8 ounces each) cream cheese, softened; 1 cup sugar; 1 teaspoon vanilla extract; 3 eggs, lightly beaten; 1 cup canned pumpkin; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground allspice; Whipped cream

My wife and I think this is a perfect ending to a good meal. The cheesecake is smooth and creamy.—DeWhitt Sizemore, Woodlawn, Virginia

Ingredients

1-1/2 cups graham cracker crumbs
1 tablespoon sugar
5 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 eggs, lightly beaten
1 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Whipped cream

Directions

In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack.
In a bowl, beat cream cheese, sugar and vanilla until smooth. Beat in eggs on low speed just until combined. Combine the pumpkin, cinnamon, nutmeg and allspice. Fold into cheese mixture.
Pour into crust. Bake at 350° for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled (center will fall). Remove sides of pan just before serving. Garnish with whipped cream.

Nutrition Facts

1 slice: 245 calories, 14g fat (8g saturated fat), 87mg cholesterol, 184mg sodium, 28g carbohydrate (20g sugars, 1g fiber), 4g protein.

Originally published as Pumpkin Cheesecake in Taste of Home June/July 2001

Reviews

My Review

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Average Rating:

wyobliss

Nov 23, 2011

The simplest cheesecake recipe I ever made and really delicious! Big hit with my family - even those that do not like pumpkin pie.
Mary-Vance

Oct 17, 2011

Smooth and creamy ant the recipe is in a "language" anyone can understand
longears

Nov 21, 2010

Wonderful. Will make again. Creamy, silky and moist.Next time I make it I am going to try crushed ginger snap cookies instead of graham crackers, I think it will add a little more pizzaz to it.
dheemstra

Nov 16, 2009

This cheesecake was outstanding. I made it for a dinner party and everone said it was the best pumpkin cheesecake they had ever had!
CherylTT4

Nov 8, 2009

I recently made this for a supper with friends. We all agreed it was absolutely heavenly! It is the best of cheesecake and pumpkin pie rolled together! I will definitely be making it again. The friends are already requesting the recipe.