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Checking on sweet potato pies as I work on the cheesecake |
Well, I'm finally getting around to that.
Pumpkin Cheesecake

Prep time: 35 minutes
Cook time: 1 hour 25 minutes
Total time: 8 hours 40 minutes
Yield: 16 servings
Calories per serving: 440
Fat per serving: 28g
Fat per serving: 28g
Ingredients
Crust- 2 cups cinnamon graham crackers
- 1/4 butter, melted
Filling
- 4 (8oz) packages cream cheese, softened
- 1.5 cups granulated sugar
- 4 eggs
- 1 cup canned pumpkin (NOT pumpkin pie mix)
- 2 teaspoons pumpkin pie spice
- 3/4 teaspoon ground cardamom or allspice
Cooking Directions
Crust
- Heat oven to 300 degrees F. Butter (or spray) 9-in springform pan. Warp foil around pan to catch drips.
- In a small bowl, mix crust ingredients. Press mixture into bottom and up the side to 1-inch. Bake 8-10 minutes or until set. Cool 5 minutes. To minimize cracking, place shallow pan half full of hot water on lower oven rack.
Filling
In a large bowl, beat cream cheese and sugar on medium until light and fluffy. Beat in eggs, one at a time, until just blended. Spoon 3 cups of the mixture onto crust; spread evenly.
Add pumpkin, pumpkin pie spice and cardamom (or allspice) to the remaining cream cheese mixture. Mix with wire whisk until smooth. Spoon over mixture in pan.
- Bake 1 hour 15 minutes - 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved.
- Run small spatula around edge of cheesecake to loosen. Turn oven off, crack oven door at least 4 inches and let cheesecake remain in oven for 30 more minutes. Cool in pan on cooling rack for an additional 30 minutes. Cover loosely and refrigerate for 6-24 hours.
- Serve with whipped cream. Refrigerate any remaining cheesecake.
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