Pumpkin Cheesecake

Back a few weeks ago on our trip out to Kansas City, Missouri, I tasted this Pumpkin Cheesecake recipe for the first time.  Let’s just say that my pumpkin-lovin-tastebuds were smitten when they tasted this cheesecake.   I snagged the recipe and made it for our huge Thanksgiving dinner.   I was surprised at how quick and easy the recipe came together….just my style!

Everyone loved it and I might or might not have had a slice for breakfast the next morning.  Ahem.

{please ignore the darkened cheesecake. obviously, i need to learn how to read bake times or at least not get bake times mixed up with cooling times.}

Pumpkin Cheesecake

Crust:

  • 3/4 cup finely chopped pecans (or walnuts)
  • 1 cup graham cracker crumbs
  • 1/3 cup sugar
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 6 Tbps. Butter, melted

Filling:

  • 2 packages (8 oz. each) Cream Cheese, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/2 tsp. ground cinnamon, divided
  • 2 Tbsp. chopped pecans (or walnuts)

Preheat oven to 350 degrees. In a bowl, combine the first six ingredients; stir in melted butter. Press onto the bottom of an ungreased 10-inch spring-form pan with a removable bottom.

In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beating just until blended. Add pumpkin and 1/4 teaspoon cinnamon; beat on low speed just until combined. Pour into crust; sprinkle with pecans and remaining cinnamon.

Bake at 350 degrees for 35 – 40 minutes or until center is almost set. Cool on a wire rack for 1-1/2 hours. Refrigerate until serving.

Yield 9-12 servings

Enjoy!

What’s your favorite kind of cheesecake?

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Comments

  1. Danielle says

    Thanks for the recipe. I just made it, except I nixed the nuts, drizzled caramel on top, and sprinkle some chopped up caramel/toffee pieces. Oh and I have some extra filling too *yum* we’ll see if that makes its way to another pie crust! So excited to try it. Thanks!

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