Pumpkin Cheesecake Recipe

Today we are going to prepare pumpkin cheesecake. I think everyone can enjoy a good slice of homemade pumpkin cheesecake. You asked is this pumpkin cheesecake easy to prepare, yes it is.

This is a sample pumpkin cheesecake recipe. If you’re in a hurry you can tell this together in minutes. If you like you can set aside and bake at a later date. This is a dessert that you can prepare most any time that you like.

While you’re preparing this cheesecake dessert while you preparing this cheesecake dessert. Ask yourself these questions. Do I do all the cooking at your home? What all types of meals does my family and myself like? Do I enjoy cooking?

From the answers that you have gotten from the sample questions that you have asked yourself. You can start prepare a wide variety of meals and desserts for yourself, loved ones, and finally family.

I hope after you have prepared this cheesecake that you and your family have like this fantastic dessert. Either way let me know what you think of this pumpkin cheesecake. Let me know whether you like or dislike this recipe.

If you have any questions, concerns, are you would like to know how to prepare a certain dish. This drop me a line and I’ll be more than glad to help you.


8 whole graham crackers
1/2 (9 ounces) box chocolate wafers
1/2 cup (1 stick) unsalted butter, melted
kosher salt
12 ounces cream cheese, at room temperature
3/4 cup packed light brown sugar
2 tablespoons all-purpose flour
3 eggs
1 cup pumpkin puree
1 teaspoon pumpkin spice


1. Preheat oven to 350°F.

2. In a food processor, pulse crackers and wafers until coarsely ground. Add a pinch of salt and pulse again. With machine running, drizzle and butter and mix until evenly combined. Pat mixture in bottom and partly upsides of 9-inch springform pan.

3. In a large bowl, using a mixer on medium high speed beat cream cheese and brown sugar until smooth, scraping downsides as needed. Mix in flour and a pinch of salt; beat in eggs one at a time on medium-low speed until combined.

4. Spread cream cheese filling over crust. Bake until just sat in the center, 45 to 50 minutes. Turn oven off and keep door slightly ajar to cool slowly, about 10 minutes. Remove to a wire rack and let cool to room temperature, about 1 hour.

5. Refrigerate until chilled, at least 4 hours or overnight. Remove sides of pan and decorate with whipped cream and additional cookie crumbs, if desired. Can be made up to 3 days ahead.

Servings: 6 to 8, 1 piece each

Prep Time: 5 Minutes

Bake Time: 45 to 50 Minutes

Cool Time: About 10 minutes

Total Time: 1 Hour to 1 hour and 5 minutes

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