Pumpkin Cheesecake

Cecilia Stewart


My grandma and my mom made this when they were younger.


For the Pumpkin Cheesecake filling:

3 packs of cream cheese

1 ½ cup sugar (granulated and light brown sugar)

4 large eggs

15 oz pumpkin puree

¼ cup heavy cream

1 tbsp vanilla

2 tbsp pumpkin spice

For the crust you will need:

1 ½ cups graham crackers crushed up

6 tbsp melted butter

½ cup pumpkin spice

½ tbsp granulated sugar

  1. First add all the crust ingredients together until the ingredients are evenly distributed

  2. If you’re doing a water bath for your cheesecake you need to put foil down at the bottom of a pan so the water doesn’t leak in

  3. Then press the mix up in a 9in pan baking pan coated with non-stick cooking spray

  4. Bake the crust for 10 mins

  5. Beat the cream cheese with the sugar until light and fluffy it will only take 3 mins

  6. After add eggs, pumpkin spice, pumpkin puree, followed by the vanilla

  7. Pour the filling into your crust and prepare the cheesecake for a water bath

  8. Preheat the oven to 325

For the water bath, you will need pans a springform pan and a larger pan that the cheesecake pan will fit into get a pan with high sides so the water can go up more without overflowing

Now get one of the pans and put at the bottom clean dish towels so the cake doesn’t slide around

On the stove heat a kettle full of water

While it’s being heated rap the larger pan in tin foil double it up

It will help the water not get into the cheesecake

Set the cheesecake pan in the pan with a cloth and fill the pan with the dishcloth with the hot water till its a little past the tin foil transfer the dish to the preheated oven

For garnishment, you can add whip cream and caramel-like the picture.

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