Pumpkin Cheesecake

I was strolling around a fall festival yesterday and tried a piece of pumpkin cheesecake at one of the stands.  It had a graham cracker crust, and extra cinnamon.  I’m not sure exactly what was in it, but the cheesecake recipe below seems pretty similar.  This would be great to add to your Halloween recipes, or keep in mind for Thanksgiving.

Pumpkin Cheesecake

Crust:

• 3/4 cup graham cracker crumbs
• 1 tsp. cinnamon
• 3 tbsp. melted butter
• 2 tbsp. packed brown sugar

Filling:

• 4 blocks of cream cheese (8 ounces each)
• 1/4 cup sugar
• 3 eggs
• 2 tbsp. flour
• 1 can pumpkin pie filling (30 ounces)

Mix together crust ingredients and pat firmly on the bottom and sides of a greased spring form pan, and set aside.  Then place cream cheese in a mixing bowl, and beat until fluffy with a hand mixer.  Add sugar, and eggs (one at a time), blending well after each one. Then, add pumpkin and flour and blend.  Pour mixture into crust and bake at 325 degrees F for and 1 hour and 45 minutes, or until center is firm.

I found more pumpkin cheesecake recipes that include nuts, maple, and even bourbon….yum!

Related posts:

1. Thanksgiving Favorite: Pumpkin Pie
2. Halloween Party Find: Pumpkin Dip
3. Don’t Call Me A Pumkin Pie Square
4. Pumpkin Sandwich Cookies
5. Fresh Pears in Season!