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Pumpkin Cheesecake

Pumpkin Cheesecake

delicious cheesecake variation that is easy to make and perfect for Thanksgiving.


  • 1 1/2 cups shortbread or sugar cookie crumbs
  • 1/4 cup butter, melted
  • 2 8-ounce packages cream cheese, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 16-ounce can pureed pumpkin
  • 1 1/4 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp. salt


  1. Line the bottom of a 9-inch springform pan with parchment paper, set aside.
  2. In a small bowl, combine cookie crumbs and melted butter.
  3. Press mixture into the bottom of the prepared springform pan.
  4. Grease the sides of the pan with additional melted butter or pan coating spray.
  5. In a large mixing bowl, beat cream cheese, sugar, pumpkin, salt and spices.
  6. Add eggs one at a time, being careful not to overmix.
  7. Pour mixture into springform pan.
  8. Bake at 350 degrees for one hour.
  9. When finished, turn oven off and crack open door.
  10. Cool cheescake in oven for one hour, then remove from oven to finish cooling.
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