Easy Pumpkin Cheesecake Recipe | Author Jan Moran
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Owned & Operated by Sunny Palms Press, LLC.
Owned & Operated by Sunny Palms Press, LLC.
Owned & Operated by Sunny Palms Press, LLC.

Easy Pumpkin Cheesecake Recipe

Pumpkin Cheesecake is a delicious twist on the classic cheesecake. This easy pumpkin cheesecake recipe is guaranteed to please; I've been making this recipe for my family for years. I've also included a couple of tips I've learned to keep the top from cracking. Or add a dollop of cinnamon-spiced whipped cream over each slice to hide imperfections. I hope you'll savor this holiday cheesecake as much as my family does.

Ingredients

 

Pumpkin Cheesecake

Easy Pumpkin Cheesecake ready to be served and indulged.

Crust

  • 1 cup of graham cracker crumbs 
  • 3/4 cup of ginger snaps
  • 3 tablespoons brown sugar, light preferred
  • 1 teaspoon cinnamon 
  • 1/2 teaspoon nutmeg
  • 1/2 cup  (1 stick) of melted butter

Filling

  • 24 ounces of cream cheese (3 8-ounce packages) (bring to room temperature)
  • 15-ounce (1 can) of pureed pumpkin
  • 4 eggs 
  • 1/4 cup sour cream
  • 1 1/3 cups sugar
  • 2 tablespoons flour
  • 1  teaspoon cinnamon 
  • 1/2 teaspoon fresh nutmeg 
  • 1/4 teaspoon cloves 
  • One teaspoon vanilla 

Directions

Crust

Preheat oven to 350 °F.

Crush graham crackers and ginger snap cookies. Mix in a medium bowl with sugar and spices. Melt butter and add. Press lightly into the bottom of a 9-inch springform pan. (Note: If pressed too firmly, the crust will be hard.)

Note: To avoid drips (butter may melt), place a cookie sheet of foil on a lower rack in the oven. You might also wrap the bottom of the pan with heavy tin foil. See note below on how to avoid cheesecake cracking.

Easy Pumpkin Cheesecake Filling

Beat the cream cheese to a smooth consistency. Add eggs, pureed pumpkin, sour cream, and vanilla. Mix in sugar, spices, and flour. Beat until smooth and well-blended. Pour into prepared crust.

Bake for 1 hour. The Center will be slightly moist, nearly underdone. (Note: If too underdone, add up to 10 minutes depending on your oven.) Crack open the oven and let cool in the oven for 15 minutes. Remove and let cool. Cover with plastic film and chill for 4 hours.

Baking Tips: Cheesecakes tend to crack in the dry heat of an oven. To avoid cheesecake cracking, let it remain in the oven after baking to cool down slowly Another method is to introduce more moisture into the oven through the use of a bain-marie, or water bath. An easy method is to place a bowl of water in the oven to creature moist heat.

For a water bath or bain-marie, first, wrap the bottom of the pan with heavy foil before adding a graham cracker mixture. Select a porcelain or glass pan with sides that is larger than the springform pan and fill with hot water half-way up the side of the springform pan. Place the springform pan with the mixture into the larger pan of water.

Pumpkin Cheesecake Recipe
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Jan Moran

Jan Moran is a USA Today bestselling author of contemporary and historical romantic women’s fiction, including Seabreeze Inn, Coral Cottage, The Chocolatier, and Hepburn’s Necklace. 

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Jan’s books are also available to purchase in Deutsch, Dutch, Italiano, Lithuanian, Polish, and Russian. More languages coming soon!

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