Pumpkin Cheesecake

Course : Cheesecakes
Serves: 1 cake
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Prep Time 20 Min Start to Finish 9 hrs 15 min


1 3/4 cups Graham cracker crumbs (about 24 squares)
2 Tablespoons granulated sugar
1/2 cup butter or margarine, melted
1/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoon brandy, if desired
15 ounces pure pumpkin (not pumpkin mix)
32 ounces cream cheese, softened
1 cup packed brown sugar
2/3 cup granulated sugar
5 large eggs

Preparation / Directions:

1. Heat oven to 325 degrees. In small bowl, mix cracker crumbs, 2 tablespoons granulated sugar and melted butter. In greased 9-inch springform pan, press crumb mixture over the bottom. Wrap foil around outside of pan to prevent drips. Bake crust 8 to 10 minutes or until set. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled.

2. In small bowl, mix flour, pumpkin pie spice, brandy and pumpkin; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth. Beat in eggs, one at a time, on low speed until blended. Gradually beat in pumpkin mixture until smooth. Pour over crust.

3. Bake 1 hour 15 minutes to 1 hour 25 minutes or until set but center of cheesecake still jiggles slightly when moved. Turn off oven; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 30 minutes. Refrigerate at least 6 hours or over night.

4. Run knife around edge of pan to loosen cheesecake. Carefully remove side of pan before cutting cheesecake. Store cheesecake covered in refrigerator.

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