Company Pumpkin Cheesecake Recipe

Posted by Grandma Jeanne on December 14, 2011

One of my good friends sent me this recipe – it is one of her favorites!

Crust
1-1/2 cups graham cracker crumbs
1-1/2 cups toasted nuts
3/4 cup butter

Filling
16 ounces cream cheese softened
1 cup sugar
1/2 cup sour cream
1-1/2 cup (15 ounces) cooked pumpkin
1 teaspoon vanilla
3 eggs
1/2 teaspoon cinnamon
pinch nutmeg
pinch cloves

Combine graham cracker crumbs, toasted nuts, and melted butter.

Place in a springform pan. Form a crust going up the sides of the pan.

Bake for 10 minutes at 350 degrees.

Cool.

In a large mixing bowl, combine and cream the cream cheese and sugar.

Add sour cream, pumpkin, and vanilla. Mix in cinnamon, nutmeg, and cloves.

Mix in eggs.

Thoroughly mix.

Pour into graham cracker crust.

Bake at 300 degrees for 1 hour and 30 minutes.

Turn oven off, and let cake sit in oven for 30 more minutes.

Remove from oven, and let cheesecake come to room temperature. Refrigerate.

Two Layer Pumpkin Cheesecake Recipe

Posted by Grandma Jeanne on November 2, 2009

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1 (9 inch) prepared graham cracker crust
1/2 cup frozen whipped topping, thawed

Preheat oven to 325 degrees

In a large bowl, combine cream cheese, sugar, and vanilla.

Beat until smooth.

Blend in eggs one at a time.

Remove 1 cup of batter and spread into bottom of crust; set aside.

Add pumpkin, cinnamon, cloves, and nutmeg to the remaining batter and stir gently until well blended.

Carefully spread over the batter in the crust.

Bake in preheated oven for 35 to 40 minutes or until center is almost set.

Allow to cool.

Refrigerate for 3 hours or overnight.

Cover with whipped topping before serving.