Ingredients
Units
Scale
For the crust:
- 1 package graham crackers
- 5 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 cup white sugar
For pumpkin cheesecake:
- 1 package (8 oz) cream cheese, softened
- 3/4 cup sugar
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 11/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 3 eggs
For cream cheese icing:
- 1 package (8 0z) cream cheese, softened
- 1 teaspoon vanilla extract
- 1/4 cup white sugar
- Juice of half an orange
Instructions
- Heat oven to 350 degrees F and prepare baking pan. In food processor, combine all ingredients for crust and blend until a fine crumb mixture has formed. Press to bottom of baking pan and bake for 15 minutes.
- Using a stand mixer combine all ingredients for pumpkin cheesecake on medium speed. Pour over hot base and bake for 20-25 minutes, or until set and dry in center. Let cool completely.
- In stand mixer combine ingredients needed for icing and blend until smooth. Gently spread over pumpkin cheesecake. Cut into even squares and serve. Store covered in refrigerator.
Notes
Adapted from Betty Crocker
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
