This time of year, just about everything is pumpkin-flavored... pumpkin coffee, pumpkin muffins, pumpkin ice cream, even pumpkin beer! This pumpkin cheesecake recipe is one of our family's favorites. I really knew it was good when my husband's grandma asked me for the recipe!
Best Pumpkin Cheesecake
- 2 (8 oz) packages of Philadelphia brand cream cheese, softened
- ½ cup pumpkin puree (not pumpkin pie filling)
- ½ cup sugar
- 2 eggs
- 1 teaspoon cinnamon
- Dash each nutmeg and ground cloves
- Graham cracker crust
Blend cream cheese, pumpkin, and sugar until smooth. Add eggs one at a time, blending completely after each one. Stir in cinnamon, nutmeg, and cloves. Pour into graham cracker crust. Spread evenly.
Bake at 350˚F for 40 minutes. Chill for several hours or overnight. Top with whipped cream and sprinkle with cinnamon before serving.
