This pumpkin cheesecake recipe makes a creamy cheesecake base topped with a layer of spiced pumpkin cheesecake filling on a graham cracker crust. A great alternative to traditional cheesecake — especially for pumpkin fans!
Ingredients
- 2 packages cream cheese , 8 ounce
- 0.5 cups white sugar
- 0.5 teaspoons vanilla extract
- 2 large eggs
- 1 prepared graham cracker crust , 9 inch
Instructions
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1
Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C).
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2
To make the cheesecake layer: Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until smooth. Add eggs, one at a time, blending well after each addition.
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3
Spread 1 cup batter in the graham cracker crust.
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4
To make the pumpkin layer: Add pumpkin puree, cinnamon, cloves, and nutmeg to the remaining batter; stir gently until well blended.
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5
Carefully spread on top of plain cheesecake batter in the crust.
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6
Bake in the preheated oven until the edges are puffed and the surface is firm except for a small spot in the center that jiggled when the pan is gently shaken, 35 to 40 minutes.
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7
Remove from the oven, set on a wire rack, and cool to room temperature, 1 to 2 hours.
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8
Refrigerate for at least 3 hours before serving, preferably overnight.
Nutrition Facts
Per serving
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