Pumpkin Cheesecake

When the rain starts falling and the leaves change from greens to reds, I start dreaming of pumpkins; pumpkin pies, pumpkin puddings and of course pumpkin cheesecake.  I love cheesecake and I love pumpkins so this recipe is the best of both worlds.

Start by making the crust. Preheat the oven to 350 degrees F. In a mixing bowl, combine 1 1/2 cup graham cracker crumbs, 5 tablespoons melted butter, and 1 tablespoon sugar.

Mix everything until it is combined. You want to make sure all the crumbs are covered with butter.

In an 8-inch springform pan, add the graham cracker crust and gently pat down to evenly coat the bottom. Bake the crust for about 5 minutes. Take out of the oven to cool while you make the filling.

For the filling, microwave 2 packages of cream cheese for a couple of seconds. This will make beating the cream cheese easier. Beat the cream cheese until it is smooth and velvety.

To the cream cheese mixture, add 1 cup of sugar. Blend until the two are combined well. Add 3 eggs and the 1 teaspoon of cinnamon. It is optional to put in some allspice and nutmeg. (I didn’t have any in my pantry and I really don’t like it in my pumpkin pies. My mom used to avoid the other spices in our pumpkin pies growing up so I was not used to the flavours.)

Once these ingredients are mixed into the cream cheese, add 1 can of pumpkin puree. Make sure to read the ingredients of the pumpkin puree since there are some cans that have spices and other ingredients in it. You want to have plain pumpkin puree.

Mix all the ingredients together and pour into the springform.

Place the pumpkin cheesecake into the oven and bake for about 6o minutes or until the top is just brown and the middle is slightly firm.  When the cheesecake is done baking, turn off your oven and prop open the door to let the cheesecake cool. This will help prevent the cheesecake from cracking. (Unfortunately, I was in a rush and my cheesecake cracked.)

Chill the cheesecake overnight or for a couple of hours before serving. Serve with a dollop of whipped cream!! (Due to the deliciousness of this cheesecake, I forgot to take a nice picture before the cheesecake was devoured.)

If you liked this recipe, check out the ones on our blog!!

Ingredients

Crust

  • 1 1/2 cup graham cracker crumbs
  • 5 tablespoons of butter, melted
  • 1 tablespoon sugar

Filling

  • 1 cup sugar
  • 2 packages of creamcheese
  • 1 teaspoon of vanilla extract
  • 1 large can of pumpkin puree
  • 3 eggs, room temperature
  • 1 teaspoon cinnamon
  • whipped cream for topping

6 Comments Add yours

  1. I’ve never tried pumpkin cheesecake. It isn’t really used as a dessert ingredient in my country. In place of canned puree, can fresh pumpkin be used?

    1. K Lee says:

      Yes! you can make your own pumpkin puree if you get the right pumpkins. They usually are labeled sugar pumpkins or pie pumpkins.

      1. Oh I don’t think we get those here. We call everything that looks like a squash shape “pumpkin”.

      2. K Lee says:

        Do you have butternut squash? I’ve heard you can use that instead of pumpkin.

      3. Yes! We do have butternut. Thanks

  2. mistimaan says:

    Looks too yummy 🙂

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