For any season, this pumpkin cheesecake is a hit. Especially over the holidays, this dessert will add a flair to your table.
Fix this a day or two ahead and save time for later when you will be busy in the kitchen.
I was introduced to this recipe by my friend Anna, who offered to bring a dessert to our Thanksgiving dinner. We’d invited her family to help fill our table for Thanksgiving because over half of our kids were out of the country or in other states.
One thing I’ve learned, when I’m inviting guests, is that if they offer to bring something, say “Yes!” We had the usual turkey and all the fixings. Anna offered to bring a broccoli salad. Of course, I said “Yes.”
Then she said she’d like to bring a pumpkin cheesecake. She knew we had another family we were inviting for that day. It was really easy to say “Yes” to that offer as well! We only had thirteen at our table that day because one person had to work longer than planned and one of my gang was upstairs in bed with the flu, so there was plenty to go around.
(I was really grateful that she left a few pieces here when she packed up her family and food to go home.) Here’s the recipe. I hope you’ll enjoy it as much as we did.
- 1 1/2 cups graham cracker crumbs
- 2 Tbsp. sugar
- 2 tsp. pumpkin pie spice
- 15 oz. pumpkin canned
- 32 oz. cream cheese
- 1 cup brown sugar
- 2/3 cup white sugar
- 5 eggs
- Mix crumbs, sugar, and margarine in bottom of greased pan. Springform works best.
- Bake 8-10 minutes.
- Remove from oven and let cool 5 minutes
- Mix pumpkin, flour, and spice, then set aside
- Beat cream cheese well, then add sugar.
- Add eggs, one at a time
- Mix together both pumpkin and cream cheese mixture
- Bake for 1 1/2 hours or until cheesecake is set
- Garnish with whipped cream if desired
- Keep refrigerated