Pumpkin Cheesecake

Cheesecake Recipes | 0 comments

A delicious fall dessert – a great choice for Thanksgiving. Top with whipped cream to complete the effect.

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Pumpkin Cheesecake

Joan Donogh
Pumpkin cheesecake on a spiced graham wafer crust.
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 12



  • 2/3 cup butter melted
  • 3 tablespoons sugar
  • 2 cups graham wafer crumbs
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg


  • 2 packages 8 oz. each cream cheese, softened
  • 2/3 cup sugar
  • 1/4 cup flour
  • 4 large eggs
  • 2 cups canned pumpkin
  • 1 teaspoon cinnamon
  • 3/4 teaspoon nutmeg
  • 1/4 teaspoon allspice



  • Combine all crust ingredients. Press into the bottom and up sides of a 9" springform pan.


  • In a large mixer bowl, beat cream cheese and sugar until light and fluffy. Beat in flour and add eggs one at a time while beating. Stir in pumpkin, cinnamon, nutmeg, and allspice. Pour over crust.
  • Bake at 350 degrees F. for about 1 hour and 20 minutes, until the center is raised and set. Let cool to room temperature. Refrigerate over night.



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