Easy Spiced Pumpkin Cheesecake

This Spiced Pumpkin Cheesecake may be easy, but let us remind you that you can work smarter and not harder to get great results. First of all, it’s light and fluffy. Not a dense cheesecake at all. Secondly, it’s not overly sweet. Last but not least, it will surely be a total hit at Thanksgiving dinner. We’ve tried some other similar recipes to this, but this is our favorite.

Easy Spiced Pumpkin Cheesecake

Author: Whole Foods



Preheat the oven to 400°F. Use a long, thin rectangle of parchment paper or foil to line the inside edge of a 9-inch springform pan; set aside.

In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into bottom of prepared pan and about 1/4-inch up the sides. Bake until golden brown and toasted, 7 to 8 minutes; set aside to let cool completely.

In a medium bowl, beat pumpkin purée, remaining softened butter, cream cheese, vanilla, nutmeg and salt with an electric mixer until smooth. Reduce speed to medium low and add sugar 1/4 cup at a time; beat until smooth. Transfer pumpkin mixture to prepared pan, spreading it out evenly over the crust. Cover and chill until set, about 6 hours, or overnight. Remove outer ring of pan and peel off parchment paper. Cut into slices and serve.

To Top It Off

Finally, don’t forget to add a signature topping. It can be as simple as whipped cream sprinkled with cinnamon and finely chopped nuts of your choice. You can also decorate along the perimeter with pecans. Don’t forget to get your ingredients ahead of time to get good deals and have everything ready for your guests!