Pumpkin Cheesecake
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
1 cheese cake
- Serves:
- 8
ingredients
- 2 (8 ounce) packages cream cheese, softened
- 1⁄2 cup canned pumpkin
- 1⁄2 cup sugar
- 1⁄2 teaspoon vanilla
- 1⁄4 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 2 eggs
- 1 graham cracker pie crust
directions
- Mix cream cheese, pumpkin, sugar, vanilla, cinnamon and pumpkin pie spice with mixer on medium speed until well blended.
- Add eggs; mix until blended.
- Pour into pie crust.
- Bake at 350 F for 40 minutes or until center is almost set.
- Cool Refrigerate 3 hours or overnight.
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Reviews
-
DH and I are both cheesecake lovers. We recently tried the pumpkin cheesecake at olive garden and I wanted to make my own b/c it was so good! This recipe was so simple. I also liked just using the pumpkin pie spice instead of spending a fortune buying all those other spices separately. It's a very rich cheesecake and very tasty. I did use a bit more pumpkin that called for, b/c I wanted it a bit more orange colored than it was. Turned out perfect!
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Tweaks
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I've made this a few times and it is very good! It has been a while since I made it and I made it again yesterday - I thought I put in too much cream cheese because I had way too much filling for the pie crusts. It has never disappointed me...<br/><br/>Edited to add I used 1/4 tsp ginger, 1/4 tsp cloves and 1/2 tsp nutmeg instead of pie spice. Allspice would have also been good if I'd remembered about it :)
RECIPE SUBMITTED BY
<p>I am married with two great kids. I like to cook, read, scrapbook, and watch t.v.</p>