Pumpkin Cheesecake

by jennifer on March 19, 2011

Recipe from Georgia Johnson

Pumpkin Filling

  • 2 lbs. of cream cheese, softened to room temperature
  • 1 cup sugar
  • 1 can of pumpkin (16 oz.) or 2 cups of baked and mashed pumpkin
  • 1 Tablespoon ground cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon allspice
  • 6 eggs
  1.   Mix softened cream cheese and sugar in bowl until smooth, using a mixing paddle or beaters on low speed. Add pumpkin and spices. Mix well. Drop eggs into mixture, blending in one at a time. Scrape sides of bowl often.
  2.  Pour filling into pan lined with graham cracker crust.
  3.  Bake at 250 degrees for 2 hours.
  4.  Remove from oven and cool for a few minutes, then lift pan a few inches above counter top and drop lightly to settle cheesecake. Gently smooth top with fingers to level.
  5.  Refrigerate cheesecake until well chilled.

Graham Cracker Crust

  1. Add 1/4 cup of sugar to 2-1/2 cups of graham cracker crumbs, then mix in 4 ounces of melted butter. Mixture will be crumbly.
  2. Press onto bottom and sides of a 9-inch springform pan.

Back to recipes

Don't forget to share...Tweet about this on TwitterPin on PinterestShare on FacebookEmail this to someone

Previous post:

Next post: