Pumpkin Cheesecake
Rated 5.0 stars by 1 users
Category
Desserts
Servings
8
Ingredients
- 1 c sugar, granulated
-
1 t powdered sugar
- 1 T all-purpose flour
- Dash clove, ground
- Dash nutmeg, ground
- ½ t cinnamon, ground
-
2 (8-oz) pkg. cream cheese, softened
-
1½ c commercial graham cracker crumbs
- 5 T butter
- 1 t honey
- ¼ c sugar, granulated
- ½ c pumpkin puree (canned)
-
2 eggs, room temperature
- ½ t vanilla extract
For Cake
For Graham Cracker Crust
Directions
For Graham Cracker Crust
Mix graham cracker crumbs, butter, honey, and sugar with hands until well blended and crumbs appear moist.
- Heavily coat an 8-inch springform pan with cooking spray.
Pour crust into pan. With hands, spread evenly across the bottom and pat down firmly.
For Cake
Preheat oven to 300°F. Combine sugars, flour, and spices in a small bowl; set aside.
In a large mixing bowl, beat cream cheese and pumpkin together. Add flour mixture to cream cheese mixture. Mix until combined.
Add eggs to bowl one at a time and mix. Add vanilla and mix until combined. Pour filling into springform pan and bake for 40 minutes.
- Let cheesecake sit inside oven for 15 minutes before removing.
- Transfer cheesecake to cooling rack to cool.
- Once bottom of cheesecake is no longer hot, refrigerate for 3 hours or overnight.
Recipe Note
TIPS
Top cheesecake with a spiced pumpkin glaze. Combine 1 c confectioners' sugar, ¼ t ground cinnamon, ⅛ t ground nutmeg, pinch of ground cloves and 2 T whole milk. Drizzle over cheesecake.
