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Pumpkin Cheesecake Recipe

Posted by Gwen Watson on Jan 21, 2013

Pumpkin Cheesecake Recipe

In the off-chance that you couldn't tell, we're pretty into cheesecakes. We love coming up with new ways to make them work for every holiday. That's why we're crazy about this magical recipe. Using basic ingredients and techniques, you can easily whip up a dessert that's perfect for a tasty Halloween treat. Quick, easy, and totally festive, this delicious recipe is going to be a hit with all your ghouls and witches. (And if everyone likes it, you can use it again at Thanksgiving. Score!)

Alright cooks, here's what you need:

For the outside:

  • 1 ¼ cups graham-cracker crumbs (you can buy them pre-crushed, or if you're doing it yourself, it?s about 10 crackers)
  • ¼ cup of sugar
  • 4 tablespoons of melted, unsalted butter

For the inside:

  • 4 eight ounce packages of cream cheese
  • 1 ¼ cups of sugar
  • 3 tablespoons of all-purpose flour
  • 1 cup of canned pumpkin puree
  • ¾ teaspoons of ground cinnamon
  • ¼ teaspoon of ground nutmeg
  • ¼ teaspoon of ground ginger
  • 1 tablespoon of vanilla extract
  • ½ teaspoon of salt
  • 4 large eggs

How to:

  1. Just wave your magic wand, duh. (Kidding!) Preheat the oven to 350 degrees and get a springform pan ready to go.
  2. In a bowl, mix the ingredients for the crust until they're moistened. Press this mixture into the bottom of the springform pan and then bake it until it's golden brown-ish (around 10 minutes).
  3. While that's baking, you can get started on your crust. Take your electric mixer and use it to beat the cream cheese and sugar. You'll want to do this at a slow speed until it's completely smooth, and then add in flour. Be really careful not to over mix it. Add in the other ingredients (pumpkin puree, spices, vanilla, and salt) until the mixture is smooth again. Then add in the eggs one at a time, taking care to incorporate each into the mixture completely until adding the next.
  4. Place the springform pan on a rimmed baking sheet and pour your filling into it, taking care to gently smooth the top. (If you'd like to make use of a bath, see the post prior to this one for flawless results.)
  5. Reduce the heat to 300 degrees and bake the dessert for 45 minutes. Turn off the oven after your timer dings, but let the cake stay put for about 2 hours without opening the door.
  6. Remove the cake and let it cool completely. Cover it with plastic wrap, refrigerate it for at least 4 hours, and then unmold before serving.
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