Pumpkin Cheesecake

This week I hosted Lily Garden Club, and we met on the screened in porch!  It was a lovely, crisp evening.  For this group, the host or hostess provides a dessert and coffee.  I served Pumpkin Cheesecake, and Jill, a dear church friend and avid reader of my blog (thank you Jill!!!), approved of this recipe…

IMG_5599This dessert is super duper easy and tasty!  It’s baked in a graham cracker crust, so a springform pan is not necessary.  I liked the idea of combining cheesecake with pumpkin pie!

Pumpkin Cheesecake

2 (8 ounce) packages cream cheese, softened

1/2 cup sugar

1/2 teaspoon vanilla

2 eggs

1 (9 inch) prepared graham cracker crust

1/2 cup pumpkin puree

1/2 teaspoon cinnamon

1 pinch nutmeg

1 pinch cloves

Frozen whipped topping

Preheat oven to 325 degrees.  In a large bowl, combine cream cheese, sugar, and vanilla.  Beat until smooth.  Blend in eggs one at a time.  Remove 1 cup of batter and spread into bottom of crust; set aside.  Add pumpkin, cinnamon, nutmeg, and cloves to the remaining batter and stir gently until well blended.  Carefully spread over the batter in the crust.  Bake in preheated oven for 35-40 minutes or until center is almost set.  Allow to cool and refrigerate for 3 hours or overnight.  Dollop with whipped cream and sprinkle with cinnamon!  Enjoy!!!

IMG_5600For most desserts requiring whipped cream, I usually make my own.  However, in the case of anything “pumpkin,” I tend to leans towards the classic Cool Whip!  If you’re needing a fall like dessert, try this pumpkin cheesecake!  You won’t be disappointed!

Enjoy the day and happy weekend!

P.S.  Here is a pumpkin dessert I featured last year!


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