Best Pumpkin Cheesecake

by Camille M
(Texas)

I used to not like pumpkin...at all. I just wasn't a fan until I started cooking with fresh pumpkin. It makes an amazing difference. If you've never had anything with fresh pumpkin this would be a great recipe to start using it. You're more than welcome to use canned pumpkin with this recipe. It's way easier, and pretty cheap. And being a busy homeschool mom I can relate to wanting to do things quickly! But, I will tell you that the little extra work you have to do, making it with fresh pumpkin is way worth it. I got this recipe from a friend and made it a couple of times since pumpkin season. And everyone who has tried it raves about how good it is. It is very tasty, and perfect for Thanksgiving or any dessert.

This recipe makes either one deep dish spring-form pan OR two 9-inch pie pans.

Best Pumpkin Cheesecake

For the crust:
1 1/2 cups of crushed graham crackers
1 stick of melted butter

Mix crushed graham crackers with melted butter and press into just the bottom of the pan. (If you are using 9-inch pie pans you would push it into the bottom of two pans. 1 crust recipe should be enough for the two pie pans.) Set aside.

For the cheese cake layer:
1 cup sugar
3 packages of cream cheese, at room temperature
1 tsp vanilla
4 eggs

Beat sugar, cream cheese and vanilla. After mixed well beat in 4 eggs.

Pour cheese cake mixture into the pan on top of the crust.

For the pumpkin layer:
2 cups fresh pureed pumpkin or 1-12 oz can of pumpkin
1 cup sugar
dash of salt
1 tsp cinnamon
1/4 tsp ginger
1/2 tsp nutmeg
3 eggs
2 cups of evaporated milk

Beat all ingredients together. And pour over cream cheese mixture that is already on crust.

Bake at 350 F for 70-80 minutes. Until it has firmed up. Let cool and then place in the refrigerator overnight or at least 8 hours. Serve chilled with whip cream on top!