This rich and creamy pumpkin cheesecake gets its texture and flavor from canned pumpkin puree, pumpkin pie spice, sour cream and cream cheese. It's great dessert recipe for the holidays because you can make it up to two days ahead.

Sara Quessenberry
Recipe by Real Simple November 2008

Gallery

John Kernick; Styling: Marcus Hay

Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make the CrustHeat oven to 400° F. In a medium bowl, combine the graham cracker crumbs, sugar, and butter. Transfer to a 9-inch springform pan. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of the pan. Bake until set, 8 to 10 minutes. Let cool.Make and Chill the FillingSprinkle the gelatin over 1/4 cup boiling water. Let stand, stirring occasionally, until dissolved, about 5 minutes.Using an electric mixer, beat the cream cheese until smooth. Mix in the pumpkin, sour cream, sugar, pumpkin pie spice, and vanilla. Mix in the gelatin mixture until incorporated.Pour the mixture into the crust and refrigerate, covered, until firm, at least 2 hours and up to 2 days.

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Nutrition Facts

458 calories; calories from fat 56%; protein 6g; carbohydrates 44g; sugars 32g; fiber 3g; fat 29g; saturated fat 17g; sodium 233mg; cholesterol 80mg.