Harvest Pumpkin Cheesecake Recipe

Name: Harvest Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups graham cracker crumbs; 1 tablespoon sugar; 5 tablespoons butter or 5 tablespoons margarine, melted; Filling; 3 (8 ounce) packages cream cheese, softened; 1 cup sugar; 1 teaspoon vanilla extract; 3 eggs; 1 cup cooked pumpkin or 1 cup canned pumpkin; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground allspice; whipped cream

Servings: persons

1 1/2 cups graham cracker crumbs
1 tablespoon sugar
5 tablespoons butter or 5 tablespoons margarine, melted
Filling
3 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 eggs
1 cup cooked pumpkin or 1 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
whipped cream

1
In a small bowl, combine cracker crumbs and sugar; stir in the butter.
2
Press onto the bottom and 2 inches up the sides of a greased 9-inch springform pan.
3
Bake at 350 degrees for 5 minutes.
4
Cool on a wire rack.
5
In a mixing bowl, beat cream cheese, sugar and vanilla until smooth.
6
Add eggs, pumpkin and spices; beat just until combined.
7
Pour into crust.
8
Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in a 350 degree oven and bake for 1 hour or until center is almost set.
9
Remove cheesecake from oven and water-filled pan and cool on a wire rack for 10 minutes.
10
Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
11
Refrigerate until completely cooled (center will fall).
12
Remove sides of pan just before serving.
13
Garnish with whipped cream.

849

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups graham cracker crumbs, 1 tablespoon sugar, 5 tablespoons butter or 5 tablespoons margarine, melted, Filling, and more.

Yes, Harvest Pumpkin Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Harvest Pumpkin Cheesecake

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