Spiced Pumpkin Cheesecake Recipe


Pumpkin cheesecake recipe with spiced pumpkin cream cheese filling. Enjoy this wonderful cheesecake as a holiday dessert or make it and freeze sections to serve anytime.

Ingredients
  • Crust:
  • 2 1/4 cups graham cracker crumbs
  • 2/3 cup butter, softened
  • 1/3 cup sugar
Filling:
  • 5 packages (8 ounces each) cream cheese, softened
  • 1/2 cup light brown sugar, packed
  • 3/4 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 6 eggs
  • 1 can (16 ounces) pumpkin puree
  • 2/3 cup evaporated milk
  • Prep Time: 0 minutes
  • Cook Time: 90 minutes
  • Total Time: 90 minutes

Preparation
In a medium bowl, combine graham cracker crumbs, butter, and 1/3 cup granulated sugar. Stir with a fork until blended. Press crumbs into the bottom and up sides of a 10x3-inch round springform pan. Press to within about 1/2-inch of top.
Heat oven to 350°.

In a mixing bowl with electric mixer, beat cream cheese at low speed until smooth. Add brown sugar, 3/4 cup granulated sugar, and remaining ingredients.

Beat until blended. Increase speed to medium and beat for 5 minutes, scraping down sides of bowl from time to time. Pour batter into the prepared pan; bake for 1 hour. Turn off oven and leave cheesecake in the oven for 30 minutes. Cool in pan on wire rack. Cover and refrigerator. When ready to serve, carefully remove sides of pan.

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Cake Magazine: Spiced Pumpkin Cheesecake Recipe
Spiced Pumpkin Cheesecake Recipe
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