Tis the season - I thought I would bring the recipe over from the old board! This is an original recipe of mine, Enjoy!!

I use a 9 inch spring form pan lined with parchment paper. I have the paper extend over the edge of the pan when in the tightest position. This makes for easier transporting onto a cake stand for better presentation. This way you are not cutting onto the bottom of the spring form.

I let the cream cheese soften before mixing (do not microwave).

Pumpkin Cheesecake

The following recipe will give the appearance of a "pumpkin" color all the way through" If you want a marbled look, please let me know and I will alter the recipe accordingly. You can also make individual cheesecakes (like muffins).

Crust: I just pat onto the bottom of the pan for a thicker crust and nicer presentation, but you can press it 2 inches up the sides if you like. The original recipe called for gingersnap crumbs, but I found that to be too hard to eat, so I use graham crackers instead.

2 1/4 cups graham cracker crumbs
1/2 c finely chopped pecans (optional, adds a little flavor and texture)
1/2 c Parkay spread, melted
2 teaspoons cinnamon (optional)
2 teaspoons brown sugar (optional)

Mix crumbs, pecans and Parkay. Press onto bottom (and 2-inches up sides of 9-inch spring form pan. Bake 10 minutes on 325 degrees. I put the spring form on a cookie sheet just incase the melted butter leaks through.

Filling:

3 8 oz packages of Philadelphia Brand cream cheese (I use 1 regular and 2 neufchatel to lower the fat. You can use all low fat or fat-free with great results. I would stick to Philadelphia instead of a store brand)
1 cup sugar
3 teaspoons vanilla
3 eggs (room temp is best, but not required)
1 cup canned pumpkin
3 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Dash ground cloves

Beat cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing at low speed after each addition, just until blended. Add pumpkin and spices to batter and mix well.

Pour batter over crust

Bake 55-60 minutes or until center is ALMOST set. Run knife or metal spatula around rim of pan to loosen cake from rim of pan. Cool before removing rim of pan. Refrigerate 4 hours or overnight. Can serve with whipped topping.

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OOh! This sounds sooo good right now. Starbucks has pumkin lattes now too. I just love fall.

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SAHM to Elias 3/00, Camdyn 7/03 and Teagan 5/08

I've never made this, but I remember everyone on the old board RAVED about it!!

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I made it year before last and it IS tasty! Everyone loved it!

thank you for sharing your cheescake recipe!

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~Home is where your heart is~

I am scared to make cheese cake. Don't know why. I think that when I try to make one, though, it will be this recipe since everyone else loved it so much!!

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Don't be scared!! They really are easy to make and this is a good one to start with. Once you make it you will be hooked. Think of it as a pie but you precook the crust before adding the filling. The rest is just loosening the pan and removing the sides when cool.

Good Luck and let me know if you want help.

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I may ask for help with this a different day

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not if you win by using my posts! JK - of course

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This sounds absolutely delicious!!!!!!!!! I am going to have to try this recipe, cheesecake and pumpkin are favorites of mine and put together, yummy!