Pumpkin Cheesecake


Yes this is incredible…… ABSOLUTELY INCREDIBLE!! This is my first cheesecake I’ve ever made believe-it-or-not, and I’m so happy it turned out well so now I’m encouraged to try harder dessert recipes.


It’s obvious I’m super into Pumpkin lately, this year has really solidified Fall being my absolute favorite season! 🙂

So this crust is to absolutely DIE for! I decided to mix Ginger Snaps & Graham crackers together in addition to sugar… I might just eat the crust alone, but the whole thing just WORKS so well!


I ended up cutting a few slices up to freeze for Friends & Family, and the rest of it I made bite-size portions to bring to the Team tonight for the girls.



  • 1 cup graham cracker crumbs
  • 1 cup Ginger snap cracker crumbs
  • 5 TBsp melted butter
  • 1 cup sugar, plus 1 Tbsp for crust
  • 3 (8 oz) packages cream cheese
  • 1 tsp vanilla
  • 1 cup canned pumpkin
  • 3 eggs
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • Whipped cream for topping


  1. Preheat oven to 350F
  2. Make the crust by combining the graham & Ginger snap crumbs with all the melted butter and 1 TBsp sugar in a medium bowl. Keep it crumbly.
  3. Put foil partway up the outside part of an 8-inch springform pan.
  4. Press the crumbs onto the bottom and about 1/2 the way up the sides of the pan. (You don’t want the crust to form the whole back of the cheesecake)
  5. Bake the crust for 5 mins, the set aside until you are ready to fill.
  6. In a large mixing bowl, beat the cream cheese, 1 cup sugar and vanilla until smooth.
  7. Add the pumpkin, eggs, cinn., nutmeg and allspice and continue until smooth and creamy.
  8. Pour the filling into the pan.
  9. Bake 80-70 minutes.
  10. The top will turn a bit darker at this point, and possibly crack.
  11. Remove the cheesecake from the oven and cool it till room temperature, then put it in the fridge.
  12. When it has chilled, remove it from the pan, cut and serve!


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