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
Reviews
The simplest cheesecake recipe I ever made and really delicious! Big hit with my family - even those that do not like pumpkin pie.
Smooth and creamy ant the recipe is in a "language" anyone can understand
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.
This cheesecake was outstanding. I made it for a dinner party and everone said it was the best pumpkin cheesecake they had ever had!
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.