Pumpkin Cheesecake


  • 2 packages cream cheese, softened
  • 2 eggs
  • 1/2 cup canned pumpkin
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • Dash of nutmeg (optional)
  • Store-bought Graham Cracker Crust
  • Whipped Cream or Cool Whip (topping)


  1. Heat oven to 350 degrees.
  2. In a large bowl, use a hand mixer on medium to combine all ingredients except the eggs. Note: the cream cheese must be softened or it will not combine smoothly.
  3. When ingredients are fully combined, add eggs and gently mix until blended. Do not over mix.
  4. Pour into crust
  5. Bake until center is close to set, about 40 minutes.
  6. Turn off oven and let cool with the door slightly cracked.
  7. Once cooled, refrigerate pie for several hours.
  8. Serve with whipped cream.


Not a pumpkin/cheesecake fan? Click the link –> CRISPY CARAMEL APPLE PIE to see our delicious apple pie with crumble topping recipe!