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Easy Pumpkin Cheesecake
This easy to make cheesecake is the perfect pumpkin dessert for your Holiday Celebrations!
Prep Time
25
mins
Cook Time
1
hr
20
mins
Total Time
1
hr
45
mins
Course:
Dessert
Cuisine:
American
Keyword:
cheesecake, pumpkin cheesecake, pumpkin desserts, thanksgiving recipes
Servings:
12
people
Author:
elkeliving
Equipment
spring form pan
Ingredients
Graham Craker Crust
2
cups
graham crackers
blended until smooth (about a pack and a half)
¼
cup
sugar
¼
teaspoon
pink salt or sea salt
7
tablespoon
real butter
melted
1
teaspoon
cinnamon
⅛
teaspoon
nutmeg
Pumpkin Cheesecake filling
4
blocks
cream cheese
softened to room temperature
½
cup
sour cream
at room temperature
¾
cup
sugar
3
eggs
at room temperature
2
tablespoon
unbleached flour
1
cup
plain pumpkin puree
at room temperature
1 ½
teaspoon
cinnamon
½
teaspoon
nutmeg
1
tsp
vanilla extract
Maple drizzle
¼
cup
maple syrup
⅛
teaspoon
pink salt or sea salt
Instructions
Graham Cracker Crust
Preheat oven to 325
Prepare spingform pan by wrapping the bottom and edges with some aluminum foil to prevent leaking.
With a food processor blend grahm crackers until smooth.
Pour into a bowl and add stir in cinnamon and sugar.
Pour in melted butter and mix until its the consistancy of wet sand.
Pour into the springform pan and press in the bottom with the bottom of a measuring cup or your fingers. Dont worry about coming up high on the edges.
Bake at 325 for 10 minutes, them pull out and set aside while making filling.
Pumpkin Cheesecake filling
In a medium size bowl put in your softened cream cheese and blend until creamy and smooth.
Add sugar and eggs and mix until blended
Add sour cream, and pumpkin and blend until smooth.
Mix in flour, vanilla, and spices unil mixture is creamy and smooth
Pour over crust and smooth out with a spatula.
Bake at 325 between and 1 hour 15 and 1 hour 20 minutes.
To ensure its done. edges will pull away from the sides of the baking dish, but when you shake the pan the middle will seem a little underdone.
Remove from the oven and let cool about 2 hours then transition to fridge. Let stand in fridge for several hours or overnight.
Maple Drizzle
Before you serve the cheesecake make the drizzle.
Add Maple syrup and salt to a small sauce pan.
Bring to a boil then reduce to a simmer and simmer, and simmer for 4-5 minutes.
Let cool slightly to thicken a little, and drizzle on top of the cake or each individual piece.
Notes
Notes
Make sure you give enough time to let ingredients for filling set to room temperature.
After the cheesecake is cooked and cooled its best to allow it cool in the fridge for several hours or overnight.
Make the drizzle right before serving the cheesecake.
If you would like to make homemade whipped cream you can get the simple recipe
here.
Buy a springform pan here
I use a Nutri-Bullet to blend the graham crackers. Buy a Nutri-Bullet
here