Pumpkin Cheesecake


10 inch graham cracker crumb crust

1.5 lbs cream cheese, softened

1.5 cups mashed pumpkin (or canned)

1.5 cups brown sugar

6 eggs

¼ cup flour

1 teaspoon vanilla

1 teaspoon cinnamon

1 teaspoon allspice

½ teaspoon mace

2 teaspoons pumpkin pie spice

Streusel topping (optional)

¾ cup flour

½ cup brown sugar

6 tablespoons butter

½ cup pecans


Beat cream cheese and brown sugar until fluffy. Beat in pumpkin and vanilla. Add eggs until combined. Add in spices and flour until mixed evenly. Pour into crust. Top with streusel if desired. Bake at 350 for about an hour or until center starts to set. Remove and cool in refrigerator at least 8 hours. Serve with cream cheese icing or cool whip.

Presented by Betty Henry, Henry's Deli

Date: 11/12/2013


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