Pumpkin Cheesecake
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Pumpkin Cheesecake

Servings

1 cake

Prep time

1

hour 

30

minutes
Cooking time

45

minutes
Total time

2

hours 

15

minutes

Ingredients

  • Crust

  • 2 1/4 cup graham cracker crumbs

  • 3/4 cup melted butter

  • 1/2 cup white sugar

  • Filling

  • 3 cream cheese (bricks, softened ( 8oz, 250 g))

  • 3/4 cup of white sugar

  • 1 teaspoon vanilla extract

  • 3 eggs

  • 1 can pumpkin filling, unseasoned

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon Nutmeg

  • 1/4 teaspoon ground allspice

  • 1/4 teaspoon ground cardamom

Directions

  • Mix your crust ingredients and press into a greased springform pan. Try and go about 1/3 of the way up the pan on the edges.
  • Bake at 325 for about 10 minutes.
  • Remove pan and drop temp down to 300.
  • In a stand mixer, beat sugar and cream cheese till creamy
  • Add eggs, one at a time.
  • Add vanilla.
  • Add pumpkin mix and remaining spices. Mix well.
  • Pour mixture into pan and bake at 300 for about an hour, until it has a nice brown crust on the top.
  • Run knife around the pan before allowing to cool.
  • Cool in the fridge for at least 4 hours before serving.

Notes

  • Top with whipped cream before serving.
  • Ignore the white flecks of cream cheese in my pic. I hadnt warmed it up enough to blend properly. You want that cream cheese to be room temp.