Recipe Box: Pumpkin Cheesecake

🍂 Yummy Dessert for Autumn, Thanksgiving, or Any Time of Year!

By Kyrie Collins, Highlands Ranch-Parker-Castle Rock-Lone Tree Publisher October 19, 2011

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.