Pumpkin Cheesecake

Serves: 5
Total Calories: 1,009


2 cups crushed cinnamon graham crackers
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 cup butter, melted
3 (8-ounce) packages cream cheese
3/4 cup sugar
3/4 cup brown sugar
5 eggs
1/4 cup whipping cream
1 pound plain, solid pack, canned pumpkin
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg


Mix all ingredients. Press mixture into bottom and about 3/4- inch up the sides of a buttered 9-inch springform pan. Chill for one hour.

Cream first 3 ingredients. Add eggs, one at a time, beating well after each addition. Add all remaining ingredients and beat 3–5 minutes at medium speed, scraping sides of bowl. Pour filling into chilled crust. Place pan on an edged baking sheet (cake will drip) and bake at 350° for 1 1/2–1 3/4 hours. Cool on rack until cake settles. Cover lightly and refrigerate for 6 hours.

Nutritional Facts:

Serves: 5
Total Calories: 1,009
Calories from Fat: 663

This Pumpkin Cheesecake recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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