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Pumpkin Cheesecake



  • 1/3 cup butter

  • 1/3 cup sugar

  • 1 egg

  • 1 1/4 cup flour

   Cream Cheese Filling:

  • 2- 8oz packages cream cheese, softened

  • 3/4 cup sugar

  • 1- 16oz can pumpkin puree

  • 1/4 tsp ginger

  • 1/2 tsp nutmeg

  • Dash of salt

  • 2 eggs


1. To make the crust, cream butter and sugar together.  Once blended, add egg. Mixing on low, gradually add flour.

2. Using a spring form pan, press dough mixture onto bottom and sides of pan.

3. Bake at 400 degrees for 5 minutes, and set aside.  Reduce oven heat to 350 degrees.

4. While crust is cooling, prepare the filling.  Mix cream cheese and sugar until smooth. Mixing on medium speed, add pumpkin puree, ginger, nutmeg, salt and eggs (one at a time). 

5. Pour mixture evenly onto crust. Bake in preheated oven for 50 minutes. 

6. Loosen cake from rim of pan and allow to cool. Remove from pan and garnish with whipped cream if desired.

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