Pumpkin Cheesecake

This is the BEST cheesecake I have ever made. I combined both my own and Gram K’s recipe for plain cheesecake and then added the mixture of pumpkin and spices to it for a beautiful yummy moist cheesecake!

CRUST
1 ½ c ground cookie crumbs (Vanilla wafers)
2T. brown sugar (or granulated)
5T. melted butter
1/2 cup finely chopped pecans or walnuts (optional)

MIX all together and press into the bottom of a spring form pan or a deep pie dish. Bake @ 375 degrees for 7 minutes or so.

FILLING
3- 8oz. pkgs cream cheese (softened)
3/4c granulated sugar
1T van illa
5 eggs
1/8 cup heavy whipping cream
1tsp lemon zest (optional)

BEAT cream cheese, sugar and vanilla until combined. Add eggs one at a time and make sure incorporated. Beat in whipping cream and zest.

Pumpkin Mixture
15 oz can pumpkin puree
¼ t. ground ginger
1 ½ t ground cinnamon
¼ t. ground nutmeg
¼ t. ground cloves
1/8 c. sour cream

Whisk the pumpkin mixture together, then fold into cheesecake filling.

BAKE cheesecake at 300-degrees for 1 hour and 5 min (or until middle set).

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2 Responses to “Pumpkin Cheesecake”

  1. Amanda made this cheesecake for Thanksgiving. It really is lite and creamy. She’ll have to make it next year as well!

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