Fall Favorites: Pumpkin Cheesecake

October 10, 2016

No dessert is more decadent than a rich, creamy cheesecake. Make the most flavorful, fall inspired cheesecake by flavoring it with the taste of pureed pumpkin. Use canned pumpkin or your own homemade pumpkin puree. If you can find pie pumpkins at the farmers market or grocery store, HERE is how you make your own. 

Cheesecake makes any meal seem a little bit more special. We always include one when making a holiday menu. Right now? It's time to start including this yummy flavor into our diets again. 

Pumpkin Cheesecake

1 cup graham cracker crumbs

1/2 tsp cinnamon

1/4 cup melted butter

3 8oz packages of Cream Cheese

1 cup sugar

5 eggs

2 cups mashed pumpkin

1 tsp vanilla

1/4 cup flour

1/2 tsp cinnamon

1/4 tsp nutmeg

Combine crumbs, cinnamon and butter

Press into the bottom of a 9 inch spring form pan. Refrigerate.

Beat cream cheese and sugar until smooth

Beat in eggs and vanilla

Add pumpkin and mix well.

Beat in flour, cinnamon and nutmeg until smooth. 

Bake at 325 degrees for 1 hour until edge is firm but center is soft. Chill at least 3 hours. 

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