Pumpkin Cheese Cake Recipe

This pumpkin cheese cake recipe can be made ahead and is a delicious way to enjoy some fall flavors.

I usually make my pumpkin cheesecake with pumpkin butter. Pumpkin butter is like a sweetened condensed version of pumpkin puree with sugar and spices and it's worth the effort if you have the time.

If you don't have or want to make pumpkin butter there's no need to fret, you can still have your cheese cake and eat it too.

Pumpkin Cheese Cake
Graham Cracker Crust
2 (8oz) packs cream cheese
3/4 cup sugar
2 eggs
1/2 tsp vanilla extract
1 cup pumpkin puree
2 teaspoons pumpkin pie spices

Before starting this recipe I recommend you read my cheesecake recipe tips and techniques article; it'll help you get great results.

Preheat your oven to 350F and prepare you 9 inch pan with the graham cracker crust and place in a water bath.

Mix your room temp cream cheese in an electric mixer until smooth then beat in the sugar. Once the sugar is incorporated mix in your room temperature eggs one at a time. Now add the vanilla extract, pumpkin puree and spices and beat until smooth.

Bake for 1 hour at 350 F in the water bath. After the hour, turn off the oven and leave the cheese cake to cool in the oven in the water bath for another hour. Then let the cheese cake cool on the counter for yet another hour.

Place the cheese cake in the freezer overnight. In the morning pop the cheesecake out of the pan (really easy with silicone; with a spring form pan you'll need to cut around the edges.)

Leave the cheese cake in the fridge until ready to serve or wrap and freeze your cheesecake for later.

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