Ingredients
- Crust:
- 1 ¼ cup graham cracker crumbs
- 3 tablespoons sugar
- 1/3 cup melted margarine
- Cheesecake:
- ¾ cup white sugar
- ¾ cup packed light brown sugar
- 3 8oz pkgs cream cheese
- 1 15 oz can pumpkin
- 1 ¾ teaspoon pumpkin pie spice
- 5 eggs
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Pumpkin Cheesecake
Time: 30 minutes prep, 1 hours cook
Servings: 8 Servings
Directions
- Combine crumbs and sugar. Stir in melted margarine until fully blended. Press into bottom of 9â cheesecake pan.
- TIPS: The back of a spoon helps smooth and press the crumbs up the sides of the pan.
- I leave the pan in the fridge while I prepare the filling to help keep the sides firm.
- Preheat oven to 325 degrees.
- Mix with an electric beater in a large bowl the cream cheese until smooth.
- Add sugars gradually.
- Add eggs one at a time.
- Add pumpkin and spice.
- Pour into the prepared crust.
- Bake for 1 hour, 45 minutes.
- TIPS: Let cream cheese get to room temperature before mixing.
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Summary
This is a tried and true recipe that I have made for over 20 years. It is part of Tammie and my Thanksgiving tradition and one of my family’s favorites. Hope you enjoy!
