This year my family wanted something a little different for Thanksgiving dessert, so I decided to make a pumpkin cheesecake!! I mean, who doesn’t like pumpkin and cheesecake … NO ONE, that’s right. I have to say, this recipe is so good and so much better than what you will buy at the grocery store and it is super easy. Even though it is after Thanksgiving, it is always pumpkin and cheesecake time. So next time you want to impress anyone or you’re making a dessert for an upcoming holiday party, check this one out.
Preheat your oven to 350 degrees
Grease a 9 inch spring form pan
Fill a large roasting pan about half way full with water (this helps the cheesecake not crack while baking)
– 10-12 graham crackers
– 1 tablespoon of sugar
– 7 ounces of butter (melted)
– 1 tablespoon of pumpkin pie spice
Crush the graham crackers (I use a food processor to get them very fine). Combine the spice, graham crackers, and sugar. Then add the melted butter and stir. Press into the bottom of the spring form pan and bake for 7-10 minutes in the oven. Let cool completely.
Put the roasting pan filled with water into the oven.
– 3 packages of 8 ounce cream cheese (softened)
– 2 cups of sugar
– 1 (16 ounce) can on pumpkin (not pumpkin pie filling)
– 4 eggs
– 1 teaspoon of vanilla
– 2 ½ tablespoons of pumpkin pie spice
In a stand mixer or with a hand mixer, start mixing the softened cream cheese. Add the sugar and the pumpkin; make sure this is fully mixed. Then add the eggs, one at a time. Add the vanilla and pumpkin pie spice.
Pour into the spring form pan and bake for 1 hour to 1 and ½ hours. Take the cheesecake out when the center is slightly wiggly but not liquidy. Let cool for 4 hours or overnight.
BEST ∙ IDEA ∙ EVER