This pumpkin cheesecake recipe is a nice change from the sweet sweet cheese cake recipes we often find.
It is flavored with ginger, cinnamon and nutmeg for a creamy sweet and savory combination that hits just the right note.
Pumpkin is an extremely healthy vegetable, so it’s always nice to see a pumpkin recipe.
This cheesecake recipe is perfect for fall, when the weather just makes you think pumpkin, but with canned pumpkin, it can certainly be made all year around.
It is a perfect holiday dessert recipe, a nice change from the traditional pumpkin pie.
Although I think the crust given is perfect for this recipe, you can use a regular pie crust if you prefer.
Pumpkin Cheesecake Recipe
For the Crust:
- 1/4 cup butter
- 1 1/4 cup graham crackers, or ginger snaps, crushed into crumbs
For the Filling:
- 16 ounces cream cheese, softened
- 2/3 cup sugar
- 2 eggs
- 14 ounces pumpkin, canned or fresh cooked
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- Melt butter in a saucepan and stir in crumbs. Press into ungreased 9"x9" springform pan and bake 350°F for 10 minutes.
- Beat cream cheese and sugar together well. Add eggs, 1 at a time, beating after each addition. Mix in remaining ingredients. Pour over crust Bake 350ºF for 1 hour or until firm.
- Chill and garnish with whipping cream. Sprinkle a bit of nutmeg or ginger on the whipped cream if desired.
Notes and Variation:
- This cheesecake freezes well.
- I am not a nutmeg lover so I use 1 teaspoon of cinnamon and eliminate the nutmeg altogether. Season to your own taste.