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susan's pumpkin cheesecake

frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

This cheesecake is light on pumpkin, and big on flavor! Be sure to use a deep dish, at least 9 inches in diameter. You can also use a 9" springform pan if desired. Because I did not have graham crackers available when I decided to make this, I developed a crust with what I had on hand. The vanilla wafer flavor balances the ginger snap tang for a perfect crumb crust.

yield 8 - 10
prep time 25 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For susan's pumpkin cheesecake

  • 16 oz
    cream cheese (two 8-ounce packages)
  • 1 1/4 c
    sugar
  • 3
    eggs
  • 1 c
    pureed pumpkin
  • 2 tsp
    pumpkin pie spice
  • 1 Tbsp
    vanilla extract
  • CRUST
  • 3/4 c
    vanilla wafer crumbs
  • 3/4 c
    ginger snap crumbs
  • 1/4 c
    sugar
  • 5 Tbsp
    butter, melted

How To Make susan's pumpkin cheesecake

  • 1
    Soften cream cheese to room temperature. Process crust ingredients in food processor until uniform. Press mixture into the bottom and up sides of a deep 9-inch round pie plate or quiche dish. Set aside. Preheat oven to 325°F.
  • 2
    When cream cheese is soft, beat it well with the sugar on medium speed of mixer. Add eggs one at a time and beat until well blended, scraping sides of bowl frequently. On low speed, beat in pumpkin, spice, and vanilla. Pour mixture into prepared crust.
  • 3
    Bake cheesecake in center of oven for 60 to 70 minutes. Turn off oven and cool 1 hour in oven with door cracked. Cool for at least 2 hours in refrigerator before serving.
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