Outstanding and easy pumpkin cheesecake recipe. It is a delightful dessert to serve during the holidays.
Easy Pumpkin Cheesecake Recipe
OLD FASHIONED PUMPKIN CHEESECAKE RECIPE
You certainly can make the crust out of graham crackers or crumbled ginger snaps – it’s delicious.
Gingersnap Crust
12 oz box crispy gingersnap cookies, crushed into fine crumbs
1 stick butter, melted
Spray a pie place. Mix crumbs and butter together and press into prepared springform pie pan.
Place into a 350 degree oven and bake 8-9 minutes. Let cool.
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
1-3/4 cup white granulated sugar
2 tsp pure vanilla extract
3 eggs, at room temperature
1 cup heavy whipping cream
1-1/2 cups pumpkin pie filling
1 TBS spiced rum (optional)
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
PREHEAT oven to 350 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 heavy whipping cream, pie filling, spiced rum (if using), cinnamon, ginger and nutmeg and mix thoroughly. Pour into the cooled springform pan.
To prepare the water bath, pour boiling water in a pan and place on the bottom shelf of the oven Put the pan on a cookie sheet and bake for 1-1/2 hours, 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….