pumpkin cheesecake recipe

Pumpkin Cheesecake

Pumpkin Cheesecake
It seems like everywhere you look right now you can get pumpkin flavored things. It’s not quite fall yet – but it’s everywhere! Coffees, Frappes, Donuts and more. While I pretty much love everything pumpkin and I love the fall. But while the commercials start teasing me about the overpriced flavored coffees I went to my recipes.
This is a recipe I made a few years back, and took it to family holiday parties. Not only is it a hit, it’s a nice twist on the traditional pumpkin pie! It’s a super easy recipe and it’s perfect for those fall cravings!
Gingersnap Cheesecake Crust

Ingredients

  • 5 tbs Butter
  • 1/2 cup Pecans, Crushed
  • 1 cup Gluten Free Ginger Snaps, Crushed (Trader Joe’s brand work perfectly!)
  • 1 tsp Cinnamon
  • 1 tbsp Brown Sugar

Directions

  1. Preheat Oven to 350 degrees
  2. Grease the inside of a 9 inch spring form pan, and set aside
  3. In a medium bowl, microwave butter on medium heat for 30 seconds or until butter is melted. If 30 seconds is not enough, microwave again in 10-15 second increments.
  4. Add remaining ingredients to the bowl and mix well.
  5. Press the crust mixture into the spring form evenly and partially up the side of the form. Make sure the crust has a uniform thickness.
  6. Bake for 5 minutes.
  7. Remove from oven and allow to cool completely, before adding cheesecake mixture.

Pumpkin Cheesecake Filling

Ingredients

  • 2 packages Cream Cheese (8 oz each)
  • 2/3 cup Brown Sugar
  • 1 can Pumpkin Puree (15 oz)
  • 1 tsp Pure Vanilla Extract
  • 3/4 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Ground Ginger
  • 2 Eggs
  • 1/4 tsp Salt

Directions

  1. Preheat your oven to 325 degrees
  2. Prepare your crust according to the instructions above.
  3. Beat cream cheese in a large mixing bowl until fluffy. Gradually add brown sugar, the pumpkin, the vanilla and the spices.
  4. Add the eggs, one at a time, beating well after each one.
  5. Add salt, and beat until creamy. Pour the mixture evenly into the prepared crust.
  6. Bake for about 60 minutes, until top is browned and cheesecake is slightly loose.
  7. Transfer to a cooling rack and let set for 10 minutes. Run a sharp knife around the edge of the spring form to make the cheesecake easy to remove.
  8. Cool completely and then cover. Refrigerate at least 3 hours before eating. For best results, refrigerate overnight.

Christmas Countdown

It’s a great holiday recipe – and unofficially part of the 99 Days of Christmas :).

The 99 Days of Christmas officially starts tomorrow! Follow along for deals, recipes, reviews and giveaways!

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Pumpkin Cheesecake

Pumpkin Cheesecake

Ingredients

  • 5 tbs Butter
  • 1/2 cup Pecans, Crushed
  • 1 cup Gluten Free Ginger Snaps, Crushed
  • 1 tsp Cinnamon
  • 1 tbsp Brown Sugar
  • 2 packages Cream Cheese (8 oz each)
  • 2/3 cup Brown Sugar
  • 1 can Pumpkin Puree (15 oz)
  • 1 tsp Pure Vanilla Extract
  • 3/4 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Ground Ginger
  • 2 Eggs
  • 1/4 tsp Salt

Instructions

  1. Preheat Oven to 350 degrees
  2. Grease the inside of a 9 inch spring form pan, and set aside
  3. In a medium bowl, microwave butter on medium heat for 30 seconds or until butter is melted. If 30 seconds is not enough, microwave again in 10-15 second increments.
  4. Add pecans, ginger snaps, cinnamon and brown sugar to the bowl and mix well.
  5. Press the crust mixture into the spring form evenly and partially up the side of the form. Make sure the crust has a uniform thickness.
  6. Bake for 5 minutes.
  7. Remove from oven and allow to cool completely, before adding cheesecake mixture.
  8. Beat cream cheese in a large mixing bowl until fluffy. Gradually add brown sugar, the pumpkin, the vanilla and the spices.
  9. Add the eggs, one at a time, beating well after each one.
  10. Add salt, and beat until creamy. Pour the mixture evenly into the prepared crust.
  11. Bake for about 60 minutes, until top is browned and cheesecake is slightly loose.
  12. Transfer to a cooling rack and let set for 10 minutes. Run a sharp knife around the edge of the spring form to make the cheesecake easy to remove.
  13. Cool completely and then cover. Refrigerate at least 3 hours before eating. For best results, refrigerate overnight.
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Becky

Owner and Editor at Week99er
Becky is an interior designer, an adjunct professor, a foodie, a product reviewer and a gluten free blogger in Detroit, Michigan. Week99er is a family friendly site featuring products, events and recipes for your family. Contact her at [email protected]

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