Pumpkin Cheesecake Recipe

A good pumpkin cheesecake recipe is rich and decadent yet dead simple to make.

In this recipe I use homemade pumpkin butter. If you don't have any, or don't have the time to make it try this similar recipe with canned pumpkin instead.

I also recommend before starting this that you read my article on how to make cheesecake like a pro.

Pumpkin Cheesecake
Graham Cracker Crust
2 (8oz) packs cream cheese
3/4 cup sugar
2 eggs
1/2 tsp vanilla extract
1 cup pumpkin butter

Preheat the oven to 350F

Fill the bottom of a 9 inch pan with your crust. I recommend a silicone pie pan in a water bath. Use a roasting pan if you need to for the water bath. You can also use a 9 inch spring form pan.

Cream your room temperature cream cheese with an electric mixer. Add the sugar and cream again. Next beat in the eggs one at a time followed by the vanilla extract.

Finally mix in the pumpkin butter. You can ripple it through or mix it all in.

Bake in a water bath in a 350 F oven for 55 minutes to an hour. The middle will still seem giggly when your cheesecake is done. Turn off the oven and let it sit for 1 hour then move it to the fridge to cool overnight.

You can serve this with extra pumpkin butter on top.

Want more cheesecake?

Learn how to freeze cheesecake

Classic Cheesecake Recipe

More pages to sink your teeth into:

Coconut Cookie Recipe

Home Freezing

Chicken Meatballs

Join in! Share your favorite freezer recipes.

Return from Pumpkin Cheesecake Recipe to the homepage of your freezing food guide.

Looking For Something?



Join the Favorite Freezer Foods Ezine.

Enter your E-mail Address
Enter your First Name (optional)
Then

Don't worry — your e-mail address is totally secure.
I promise to use it only to send you Favorite Freezer Foods Ezine.