It’s fall time! And that means a lot of pumpkin recipes. My kitchen is always stocked with extra cans of pumpkin puree in case I get the urge to bake something with lots of pumpkin goodness! I have never made a pumpkin cheesecake before and was a little nervous but it turned out better than I expected and was completely delicious 🙂 My husband I and have been snacking on it for a few days and it’s almost gone! I guess I will be baking a new pumpkin dessert in a few days 🙂 Enjoy the cheesecake!
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust (I used the extra large pie crust that has 2 extra servings because there is a lot of mix)
1 can pumpkin puree
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Whipped cream for garnish
1. Preheat oven to 325 degrees.
2. Combine cream cheese, sugar and vanilla in a large bowl. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 50 minutes, or until center is almost set. Turn off oven and crack open oven door. Let pie sit in oven for extra 10-15 minutes. Don’t worry if there are a couple of cracks; when you refrigerate it they will close up. Allow to cool, then refrigerate overnight. Garnish with whipped topping before serving.