Pumpkin Cheesecake With Graham Cracker Crust Recipe

Name: Pumpkin Cheesecake With Graham Cracker Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (20 ounce) can crushed pineapple, press out juice with back of spoon,reserve 3/4 cup; 1 (16 ounce) can pumpkin; 1 cup brown sugar; 3 eggs, beaten; 1 teaspoon cinnamon; 1/2 teaspoon ginger; 1 envelope unflavored gelatin; 2 (8 ounce) packages cream cheese; 1 tablespoon vanilla; 1 cup miniature marshmallow; 1/2 cup whipping cream, whipped; GRAHAM CRACKER CRUST; 1 1/2 cups graham cracker crumbs; 1/3 cup melted butter; 3 tablespoons sugar

Servings: persons

1 (20 ounce) can crushed pineapple, press out juice with back of spoon,reserve 3/4 cup
1 (16 ounce) can pumpkin
1 cup brown sugar
3 eggs, beaten
1 teaspoon cinnamon
1/2 teaspoon ginger
1 envelope unflavored gelatin
2 (8 ounce) packages cream cheese
1 tablespoon vanilla
1 cup miniature marshmallow
1/2 cup whipping cream, whipped
GRAHAM CRACKER CRUST
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
3 tablespoons sugar

1
Prepare Graham Cracker Crust as follows: Mix crumbs, butter, and sugar.
2
Press mixture firmly on bottom of 8 inch springform pan.
3
Bake at 350u00b0 about 10 minutes.
4
Cool.
5
Drain pineapple well, pressing out juice with back of spoon.
6
Reserve 3/4 cup juice.
7
Cover pineapple and refrigerate.
8
Combine juice with pumpkin, sugar, eggs, spices and gelatin in medium saucepan.
9
Cover and simmer very slowly 30 minutes, stirring occasionally.
10
Beat cream cheese and vanilla until fluffy.
11
Gradually beat in warm pumpkin mixture until well blended.
12
Pour into 8 inch graham cracker crust springform pan.
13
Cover cheesecake and refrigerate overnight.
14
Remove sides from pan and slide onto a serving plate.
15
Fold pineapple and marshmallows into whipped cream.
16
Spoon on top of cheesecake.

943

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 (20 ounce) can crushed pineapple, press out juice with back of spoon,reserve 3/4 cup, 1 (16 ounce) can pumpkin, 1 cup brown sugar, 3 eggs, beaten, and more.

Yes, Pumpkin Cheesecake With Graham Cracker Crust 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.

That's it — enjoy your meal!

Pumpkin Cheesecake With Graham Cracker Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions