Pumpkin Cheesecake (The Taste of Fall??)

I work in a kitchen… Sometimes it is not delightful. However, there are times that are quite delightful. Such as getting to experiment with new recipes. One of those recipes this week was pumpkin cheesecake (yummmmmm). It started as my really simple cheesecake recipe with only 5; yeah, you see that correctly… FIVE ingredients! The players in this cheesecake game are cream cheese, eggs, sugar, vanilla and sour cream. It makes a wonderful cheesecake. But i wanted to make something that was more with the changing of the seasons, people crave that pumpkin (everything) in the fall — i myself am guilty as well. So i added in some pumpkin in place of the sour cream and then added nutmeg, cinnamon and cloves for a little more of an autumn tone.

To start off i mixed up the sugar and the cream cheese until well combined and smooth. I then scraped down the sides of the bowl. Add in your eggs, one at a time, beating well after each addition. Then you add in the pumpkin and spices.

IMG_4825IMG_4826   IMG_4827


I then poured it into my pie pans already prepped with a graham cracker crust. Bake at 325 for about 45 minutes to 1 hour. They turn out like this. Beautiful, slightly orange and the smell is killer. If you made this any time this fall for guest they would be in love the moment they stepped through the door and smelled it. If you serve it with a little cinnamon whipped cream pipped on top it would be a delicate, sweet and cute dessert for any fall occasion







2 Lb cream cheese (softened)

1 1/2 cup sugar

4 large eggs (at room temperature)

1 cup pumpkin puree

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

2 teaspoons vanilla extract


Cream together cream cheese and sugar. Scrape sides of the bowl.

Add in eggs, one at a time, beating until completely incorporated after each addition. Scrape sides of the bowl.

Add in Pumpkin and remaining ingredients. Mix well.

Pour into prepared pans (I prefer to make my own graham crusts and use disposable pie pans).

Bake at 325 F for 45m-1 Hour until slightly firm when touched. Allow to cool completely before serving, keep refrigerated. 


*makes about 3 Pies.



One thought on “Pumpkin Cheesecake (The Taste of Fall??)

  1. Pingback: “Samoa” Cheesecake for Mommy’s Birthday | sweetsbybailey

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