Easy Pumpkin Cheesecake recipe

Try this yummy recipe for a change from the traditional pumpkin pie for your holiday dessert this season. Pumpkin cheesecake is so good and everyone will love it. This pumpkin cheesecake is perfect for a Thanksgiving celebration, Christmas evening snack, or even a New Years party. The best part about this recipe is that it is easy.

4-8oz packages cream cheese
1 ½ cups dark brown sugar firmly packed
5 eggs
¼ cup all-purpose flour
1 ½ tsp cinnamon
1 tsp allspice
¼ tsp ginger
1 tsp pumpkin pie spice
¼ tsp salt
1 16 oz can pumpkin puree

Butter a 9 or 10 inch spring form pan. Beat cream cheese and sugar until fluffy and then add the remaining ingredients until blended. Pour batter into prepared pan and bake in a preheated 325 degree oven for 1 ½ to 1 ¾ hours. Serve with maple syrup drizzled on top and walnuts.

We hope you enjoy this recipe and please come back again and check out our other pumpkin recipes.

Sara Fitz

Pumpkin Cheesecake Squares

by Sara Fitz

Pumpkin cheesecake is a real crowd pleaser when dessert time comes at the Holiday table. This recipe takes a traditional pumpkin cheesecake pie and turns it into delightful squares. The best part of this recipe is that it uses low fat versions to help reduce the fat content which will be very helpful come time for the New Years resolutions of fat loss. These squares would make a great holiday hostess gift or would be a great contribution to a Holiday pot luck.

Ingredients are as follows:

20 or so gingersnaps

¼ cup sugar

3 Tbsp melted butter

11 oz of low fat cream cheese

1/3 cup sugar

1/3 cup low fat sour cream

1 Tbsp all-purpose flour

1 egg

1 tsp real vanilla extract

1/2 cup pumpkin puree

1 Tbsp brown sugar

Put the gingersnaps in a food processor or blender and process until the mixture resembles fine crumbs. Combine 1 cup of the crumbs with ¼ cup sugar and 3 Tbsp melted butter. Pat the mixture into a 9 x 9 x 2 inch pan lined with foil. Make sure the foil lines the bottom and sides of pan and also grease the foil prior to adding the crumbs. Bake this for 6-8 minutes in a preheated oven at 325 degrees and allow it to cool.

Beat together the low fat cream cheese, sugar, low fat sour cream, and flour in an electric mixer and then add the egg and vanilla and beat until smooth. Take out ¾ cup of this cream cheese mixture and put it into a separate bowl and add the pumpkin puree and brown sugar and mix together.

Recipe: Sicilian Ricotta Cheesecake Ethnicity: Sicilian
Source/History: "This ricotta cheesecake is similar in style to an American cheesecake, but is much lighter. Enjoy." Original recipe yield: 1 - 9 1/2 inch round cheesecake.
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