Cheesecake is my favorite dessert! And anything pumpkin is a winner for me.

Here’s my recipe for my annual cheesecake favorite! I make it several times every November, and of course on Thanksgiving! It’s always a crowd-pleaser. Enjoy!

Crust:

1.5 cups crumbled graham crackers

1 tablespoon melted butter

1 tablespoon organic sugar

Filling:

3 packages of 8oz softened cream cheese

1 cup of organic sugar

3 eggs

1 cup canned, organic pumpkin

1 teaspoon vanilla

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon all-spice

Topping:

Real Whipped Cream–of course!

Instructions:

Preheat oven to 350 degrees. Add together graham cracker crumbs, melted butter, and 1 teaspoon sugar into a bowl. Stir until gently coated. Line the bottom of an 8in or 9in round pan (your choice!) with aluminum foil. (An 8in pan will have a taller cake while a 9in will make a shorter one.) Press the graham cracker crumb mixture into the bottom of the pan and a little on the edges of pan. Bake for 5 minutes. Remove and set aside.

Add the cream cheese, 1 cup sugar, and vanilla to a large mixing bowl. Mix until smooth. Add the pumpkin, eggs, cinnamon, nutmeg, and all-spice and continue blending until smooth.

Pour into the baked pie crust. Place in oven for 60-70 minutes. Remove from oven, and allow to cool to room temperature. After the cake is room temperature, place in refrigerator to chill. Add whipped cream, and serve.

Happy Goodness to you!

Leave a Reply

Your email address will not be published.