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Easy Pumpkin Cheesecake Recipe 


Outstanding and easy pumpkin cheesecake recipe. This is a double cheesecake.

You divide the batter in half and spice one half of it with pumpkin flavorings. The other half is a creamy dreamy cheesecake. It's gorgeous and delicious. More homemade cake recipes at the bottom of the page...


Easy Pumpkin Cheesecake Recipe #MissHomemade

Easy Pumpkin Cheesecake Recipe

OLD FASHIONED PUMPKIN CHEESECAKE RECIPE

You certainly can make the crust out of crumbled ginger snaps - it's delicious.

The pumpkin filling spices can be increased or decreased (or use pumpkin pie spice); depending on your taste. Be sure to read the directions first before making this.

four (8oz) pkgs cream cheese, at room temperature
1 cup powdered sugar, sifted
2 tsp pure vanilla extract
4 eggs, at room temperature
1/2 cup sour cream
10" spring form pan completely lined with graham cracker crust
1-1/2 cups pumpkin pie filling
1 TBS spiced rum (optional)
1/2 tsp cinnamon

PREHEAT oven to 325 degrees.

In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time, and mix well after each addition. Add the sour cream and mix well. Your batter should be smooth and silky. If it is lumpy your cheesecake will turn out badly. If needed, throw the batter in a blender/food processor to get rid of the lumps.

Remove 1/2 of the plain cheesecake batter and spread into bottom of crust; set aside. To the other half of the batter add pumpkin, cinnamon, and stir gently until well blended. You certainly can add more spice to suite your taste. Carefully spread this spiced batter over the regular batter in the crust.

To prepare the water bath, pour boiling water in a pan and place on the bottom shelf of the oven Put the springform pan on a cookie sheet and bake for 60 minutes, or until center is almost set (center will spring back when touched (like jello) - do NOT wait until it cracks; it will be over-done at that point). Turn off the oven and prop open the door and let cheesecake sit for 1 hour in the oven.

Allow to cool, then refrigerate for 3 hours or overnight. Cover with homemade caramel sauce, whipped cream and candied pecans before serving.

I have more than an easy pumpkin cheesecake recipe, check out more of my favorite recipes below....



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