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Super Easy Pumpkin Cheesecake Recipe

User Rating 5 Star Rating (1 Review)

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This dessert is super-easy and makes a really impressive presentation. Plus, the whipped cream topping will hide any "cracks" in the cake's surface. There's no way you can mess it up, so give it a try today!

Note: This is a great recipe for making the day before a big event, such as Thanksgiving. Just be sure to allow yourself plenty of time to make the cheesecake and allow it to chill for several hours or overnight.

Prep Time: 40 minutes

Cook Time: 1 hour

Total Time: 1 hour, 40 minutes

Ingredients:

  • 1 1/2 cups graham cracker crumbs
  • 4 tablespoons (1/2 stick) melted butter
  • 1/4 cup sugar
  • 1 1/2 lbs. cream cheese, softened
  • 1 14-oz. can sweetened condensed milk
  • 1 14-oz. can pumpkin puree
  • 4 eggs
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups whipping cream
  • 1/4 cup confectioner's ("powdered") sugar

Preparation:

  1. Preheat the oven to 350º F.
  2. Add the 4 tablespoons of butter to a 10-inch or 12-inch springform pan and place it in the oven to melt.
  3. Add the graham cracker crumbs and sugar. Stir.
  4. Press the mixture into the bottom of the pan and 1/2 way up the sides.
  5. Bake at 350º F. for 10 minutes.
  6. Meanwhile, in a large mixing bowl, combine the cream cheese and sweetened condensed milk. Beat at medium-high speed until well combined.
  7. Add the pumpkin puree, eggs, cinnamon, nutmeg, and ground cloves.
  8. Beat at medium speed until smooth.
  9. Scrape the sides of the bowl and beat again until the mixture is completely smooth. This may take 1-2 minutes.
  10. Pour the mixture into the prepared springform pan.
  11. Bake at 350º F. for 60 minutes.
  12. Remove the cheesecake from the oven and place it on a wire rack to cool. Run a knife blade along the rim of the springform pan to release the edge of the cake; but do not remove the outer ring of the springform pan just yet.
  13. Leave the cheesecake on the wire rack until it is completely cooled.
  14. Remove the outer ring of the springform pan and place the cheesecake in the refrigerator for 2-3 hours or overnight.
  15. Shortly before serving, prepare the whipped cream. Simply beat the whipping cream and confectioner's sugar until stiff peaks form.
  16. Spread the whipped cream over the cheesecake. This will hide any "cracks" in the cake's surface, too!
  17. Chill again until you're ready to serve.
User Reviews

Reviews for this section have been closed.

 5 out of 5
pumpkin cheesecake, Member nrmatth

I got this recipe from a Phillidelphia cream cheese cookbook. I've made it every Thanksgiving and Christmas for over 5 years and I've been told that I better not stop. All the leftovers are taken home by family and I've had to start making 2 cakes so people can divide the 2nd one to take home. It's a big hit at our holidays!

67 out of 69 people found this helpful.

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