Mom’S Best Pumpkin Cheesecake Recipe

Name: Mom’S Best 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; 1/4 cup sugar; 1/3 cup butter, melted; 4 packages (8 ounces each) cream cheese, softened; 1-1/2 cups sugar; 2 tablespoons cornstarch; 2 teaspoons vanilla extract; 4 large eggs, room temperature, lightly beaten; 1 cup canned pumpkin; 2 teaspoons ground cinnamon; 1-1/2 teaspoons ground nutmeg; Optional: Whipped cream, additional ground cinnamon and caramel syrup

Servings: persons

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
2 tablespoons cornstarch
2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup canned pumpkin
2 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg
Optional: Whipped cream, additional ground cinnamon and caramel syrup

1
Preheat oven to 325u00b0. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2
Combine crumbs and 1/4 cup sugar; stir in butter. Press onto bottom and 1-1/2 in. up the sides of prepared pan. Place on a
3
. Bake until set, 10-15 minutes. Cool on a wire rack.
4
For filling, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, 1 package at a time, until smooth. Beat in remaining sugar and the vanilla. Add eggs; beat on low speed just until combined. Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon and nutmeg.
5
Pour half of plain filling over crust; dollop with half of pumpkin filling. Cut through with a knife to swirl. Repeat layers and swirling.
6
Place springform pan in a large baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, 55-65 minutes. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with whipped cream and cinnamon or caramel sauce.

1190

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 12 ingredients. The key ingredients include: 1-1/2 cups graham cracker crumbs, 1/4 cup sugar, 1/3 cup butter, melted, 4 packages (8 ounces each) cream cheese, softened, and more.

Yes, Mom’S Best 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.

Mom’S Best Pumpkin Cheesecake

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