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.
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
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Preheat the oven to 350 degrees F.
Mix the cookie crumbs and butter in a large bowl and press the mixture down into a pie plate to form your crust.
Bake the crust for 10 to 12 minutes. Remove from the oven and turn the temperature down to 300 degrees.
Beat together your cream cheese, vanilla, ginger, cinnamon and sugar until blended well. Blend in the pumpkin puree and slowly add the eggs.
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.
Chill finished cheesecake in the refrigerator overnight. Serve with whipped cream or vanilla ice cream.