Home 10 ingredients or less Pumpkin Cheesecake

Pumpkin Cheesecake

by Laura

I am NOT a pumpkin pie fan. It’s a texture thing for me. However, I can usually eat anything else with pumpkin in it, just not pumpkin pie. When I saw this recipe for pumpkin cheesecake at My Sisters Cucina, I thought that I could do that. Rachel at My Sisters Cucina actually got the recipe from The Cooking Divas.

This recipe looked quick and easy, but would give you that fall flavor without it being the traditional pumpkin pie. I mean how could you loose with CHEESECAKE. This will now be my replacement for pumpkin pie. It was yummy.
I dressed up a piece for my picture with a little cream on top. I have to tell you that the cream took away from the taste of the cheesecake. In my opinion, this cheesecake tasted better without the frills, just o natural.

Also, I  like it easiness of the premade graham cracker crust, but I don’t think it did the cheesecake filling any favors. It didn’t add the that wonderful flavor, so next time I am going to make it with a ginger snap crust. That would be perfection. This cheese cake also turned out perfect. No water bath needed and it was nice and smooth with now cracks. I cooked it the exact 40 minutes.
Pumpkin Cheesecake | realmomkitchen.com

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Pumpkin Cheesecake | realmomkitchen.com

Pumpkin Cheesecake


Scale

Ingredients

  • 1 graham cracker crust
  • 12 oz. of cream cheese, softened
  • 1/2 cup sugar
  • 1 1/2 tsp pumpkin pie spice
  • 1 cup pumpkin puree
  • 2 eggs

Instructions

  1. Mix the cream cheese, sugar and pumpkin pie spice on medium speed. Stir in pumpkin. Add eggs and mix until well blended.
  2. Pour into crust. Bake at 350 degrees for 40 minutes. Cool.
  3. Refrigerate for at least 3 hours.
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These are the original photos from this post. The above photos were updated in October 2014.

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14 comments

Amanda November 25, 2015 - 9:41 am

I’ve been using gingersnaps for years as a cheesecake crust! My oldest has Celiac and gluten free gingersnaps are easy to find and an easy alternative for graham crackers, which weren’t as easy to find GF as they are now. Glad I this recipe, I usually make a huge cheesecake but we just moved (literally a week ago) and my springform pans are still in storage. Thank you for sharing!!

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Jenn October 18, 2009 - 8:08 am

Thanks. This is a great (and easier) alternative to the Olive Garden copycat recipe I sometimes make.

How do you do a gingersnap crust? I just used crushed gingersnaps and butter but my crust kind of got burnt and crispy before my cheesecake was done. Should I have cooked in a water bath?

Thanks!

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Denise September 23, 2009 - 6:30 pm

For some reason my comment posted with my google acct instead of my blogger acct. Are they the same? Hmmm…needless to say, since I don't have my profile available, it doesn't click through to my blog. Just wanted you to be able to see who I am. I usually like to know. I'm at http://www.creativekitchenadventures.blogspot.com

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Denise September 23, 2009 - 5:51 pm

Wow! Love the gingersnap crust idea. I have a recipe similar to this, but with a nut/sugar type topping. Will definitely have to try it with the gingersnap crust! Thanks!

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dfd November 24, 2008 - 1:43 pm

Looks great with no cracks. Anyone interested in cupcakes should try this one https://www.cheesecake-recipes.org/contemp/pumpkin-cheesecake-cups.php Great party hits.

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Rachel November 22, 2008 - 7:29 pm

I’m glad you liked this recipe. The gingersnap crust is a great idea! I think I’ll try that too!

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ASHLEY November 21, 2008 - 8:52 pm

LOOKS GREAT!!

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Lisa November 21, 2008 - 11:58 am

I love a nice easy cheesecake.

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Emily November 21, 2008 - 11:39 am

Laura your pie looks awesome! I love anything with pumpkin and this looks like a potential fav!

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Maria November 21, 2008 - 11:33 am

I don’t like pumpkin pie either. I will have to try this [email protected]

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