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!


1.5 cups crumbled graham crackers

1 tablespoon melted butter

1 tablespoon organic sugar


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


Real Whipped Cream–of course!


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!

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