How to Make An Easy Pumpkin Cheesecake


Pumpkin cheesecake can be a refreshing dessert at any time of year, though it pairs nicely with coffee during the cooler months of autumn. Pumpkin cheesecake has a velvety smooth texture and offers the simple subtle flavor of pumpkin with accompanying spices.

How to Make An Easy Pumpkin Cheesecake
(Santy Gibson/Demand Media)

Things You'll Need

  • 1 1/4 cups crushed graham crackers, vanilla wafers or gingersnap cookies
  • 1/2 cup (1 stick) butter
  • 3 8-oz. packages of cream cheese
  • 1 cup sugar
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1 16-oz. can pumpkin puree
  • 4 eggs
  • Whipped topping, whipped cream or vanilla ice cream
  • Large bowl
  • Pie plate
Step 1

Preheat the oven to 350 degrees F.

Santy Gibson/Demand Media
Step 2

Mix the cookie crumbs and butter in a large bowl and press the mixture down into a pie plate to form your crust.

Santy Gibson/Demand Media
Step 3

Bake the crust for 10 to 12 minutes. Remove from the oven and turn the temperature down to 300 degrees.

Santy Gibson/Demand Media
Step 4

Beat together your cream cheese, vanilla, ginger, cinnamon and sugar until blended well. Blend in the pumpkin puree and slowly add the eggs.

Santy Gibson/Demand Media
Step 5

Pour the filling into the pie plate with the baked crust. Bake for approximately 70 to 80 minutes. Cheesecake is done when the center is firm.

Santy Gibson/Demand Media
Step 6

Chill finished cheesecake in the refrigerator overnight. Serve with whipped cream or vanilla ice cream.

Santy Gibson/Demand Media

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