Leave a Message

Thank you for your message. We will be in touch with you shortly.

Pumpkin Cheesecake


To make the crust:
1 cup fine graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted

For the filling:
2 packages of 8-ounce cream cheese, softened
1 cup (15oz) pure pumpkin (not pumpkin pie mix)
3/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 eggs

Directions:

Preheat the oven to 350 degrees. In a small bowl mix cracker crumbs, sugar and the melted butter. Press crumb mixture in bottom of spring form pan. Bake crust for 10 minutes. Cool 5 minutes at room temperature and then refrigerate about 5 minutes or until completely cooled.

While the crust is cooling, mix the cream cheese, sugar and vanilla. On low speed, beat in 1 egg at a time just until blended. Gradually beat in pumpkin until smooth.

Pour the filling into the crust. Bake 1 hour or until set but center of cheesecake still jiggles slightly when moved. Cool cheesecake on a cooling rack for 1 hour. Run a knife around the edge of the pan to loosen cheesecake. Refrigerate at least 6 hours or overnight before serving.

To serve, carefully remove the side of the pan before cutting cheesecake. Serve with homemade whipped cream and a drizzle of caramel.


Work With Kim

I have been driven to provide a customer experience that prioritizes creative thinking and problem solving to get us to the closing table seamlessly and efficiently. Allow me to assist you to find what's best for your family and work with you to reach your real estate goals.

Let's Connect