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Pumpkin Cheesecake Recipe


1-1/2 cups of graham cracker crumbs
5 tablespoons of melted butter
1 tablespoon of sugar
( or buy a premade crust)
3- 8 ounce packages of cream cheese
1 cup of sugar
2 teaspoons of vanilla extract
1 cup of canned pumpkin
3 eggs
1-1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/4 teaspoon of all spice


1.  Preheat oven to 350 degrees

2.  Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a bowl. Stir well enough to coat all of the crumbs with the butter, but not too much where it turns into a paste. Make sure it is kind of crumbly.

3.  Put foil part way up the out side of an 8 inch pie pan.

4.  Press the crumbs onto the bottom and about two-thirds of the way up the sides of the pie pan. You don’t want the crust to form all of the way up the back of each  slice of cheesecake.

5.  Bake for about 5 minutes, then set aside.

6.  In a large mixing bowl mix the cream cheese, sugar, and vanilla until smooth.

7.  Add the remaining ingredients, and continue beating until smooth.

8.  Pour the filling into the pan and bake for 60 minutes. Depending on your oven and altitude it could take less or a little more time.

9.  Remove from the oven. The top will be a bit darker, and allow to cool.

10. Put in the refrigerator once it has cooled to room temperature.

11. Once the cake has chilled, cut it into 8 sections and serve with cool whip on top.

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