What a great alternative to traditional pumpkin pie! This well talked about and well shared Pumpkin Cheesecake recipe on – perfect for Thanksgiving!
Preparation Time: 0
Cooking Time: 0
Yield: 0
Description:
Crumb Crust:
1 1/4 cups of graham wafer crumbs
1/4 cup sugar
1/4 cup melted butter
1/2 tsp cinnamon
Filling:
1 14 oz can of pumpkin pie filling
1 lb softened cream cheese (I usually use 2 regular packages)
1 1/2 cups 35% whipping cream
3/4 cup sugar
2 eggs
2 tbsp finely chopped crystallized ginger (I usually skip this)
1 1/2 tsp pumpkin pie spice
Directions:
Preheat oven to 375. In a bowl, mix together crumb crust ingredients and press firmly to the botton and half way up sides of a 9" springform pan.
Filling: in a bowl mix together pumpkin and cream cheese until smooth. Stir in remaining ingredients. Pour into springform pan and bake for 30 min. Turn oven off and allow to cool in oven for 30 minutes. Refrigerate for 4 hours or overnight.
That's it! Takes like 10 minutes to prepare, and I always make it the night before. We then top it with whipped cream. Enjoy!
