Pumpkin Cheesecake

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It’s holiday time in the Hill Country, and who doesn’t love all things pumpkin? If you’re a big fan of cheesecake, you have to try this extremely popular seasonal version! It’s the best of both worlds… mom’s old fashioned pumpkin pie and rich New York cheesecake. A scrumptious combination to please even the most particular palate.

Pumpkin Cheesecake

Pumpkin Cheesecake


1 cup graham cracker crumbs
3 tablespoons sugar
1/4 cup butter, melted

3 – 8 oz. packages cream cheese, softened
1 cup (from 15 oz. can) solid pack pumpkin
6 eggs
1 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Preheat oven to 325˚F.
Lightly spray cheesecake pan bottom with cooking spray. In medium bowl, stir together graham cracker crumbs and sugar. Stir in butter until completely combined. Press mixture into prepared pan. Bake 10 minutes. Remove from oven, cool.
In a large bowl, beat cream cheese until light and fluffy. Beat in pumpkin and eggs, one at a time. Beat in sugar, vanilla, cinnamon, and nutmeg until mixture is smooth. Pour into cooled crust. Place pan on a cookie sheet. Put shallow pan of water on rack below cheesecake. Bake 1-1 ¼ hours. Turn oven off and let rest for 1 hour with door closed. Refrigerate at least 4 hours or overnight. Garnish with rosettes of whipped cream sprinkled with cinnamon and top with pecans or walnuts for an extra, tasty crunch.
Makes 10 servings.