Pumpkin Cheesecake




1 1/4 C Gingersnaps, crushed

1 1/4 C Cinnamon Graham Crackers

6 T Butter, melted

4T Brown Sugar

4 8oz. Blocks Cream Cheese, softened

1 C Granulated Sugar

1 tsp. Cinnamon (optional)

1 tsp. Nutmeg (optional)

1 tsp. Vanilla (I over pour mine a bit)

4 Eggs, room temperature

1 1/2 T Fresh Lemon Juice

1 1/2 C Pumpkin Puree (not the pie filling)


  • For crust, I placed graham crackers and ginger snaps in a food processor.  You can use plain graham crackers or just one type of listed ingredients if you wish.
  • Combine crushed ingredients, brown sugar and butter.
  • Place in 9 in spring form pan, pressing on the bottom (I take mine up the sides as well), bake 325 degrees 8-10 minutes or until browned some.
  • With hand mixer or stand mixer beat cream cheese until its almost fluffy, add in sugar, vanilla, cinnamon, and nutmeg.  Ensure that all ingredients are well incorporated.
  • Beat in each egg individually, ensuring that previous egg is well mixed before added next egg.
  • Beat in lemon juice and pumpkin.
  • Pour batter into cooked crust.  Bake 325 for about 1 hour. Can place spring form on high side baking sheet with just enough water to cover bottom of pan, I do this to ensure top doesn’t dry out, and check water after 30 minutes.  Don’t add too much or it may seep into pan.
  • Remove from oven and place on cooling rack for one hour, after about 30 minutes, run butter knife around edges.
  • Leave in pan, cover and refrigerate at least 8 hours.  Remove outer ring, and serve. Enjoy!


Can add sprinkle of crust on top, cool whip or even nuts of choice when serving.


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