Tasty Tuesday: Pumpkin Cheesecake


The perfect dessert for fall. So much better than plain cheesecake or plain pumpkin pie. And super easy to make. I make this almost every Thanksgiving. My family always requests it now. The first time I ever met Robbie’s family was for Thanksgiving a few years ago, and I made this the day before traveling to north Alabama. It made the trip just fine, and his whole family thought I was amazing. They had never heard of pumpkin cheesecake before. His granddad didn’t talk the entire time I was there, except to say my cheesecake was really good. 🙂

Pumpkin Cheesecake

16 oz Cream cheese; softened
16 oz Pumpkin puree
5 Eggs
3/4 cup brown sugar
1/2 cup Frangelico liqueur (optional)
3/4 tsp Cinnamon, ground
1/2 tsp Ginger, ground
1/4 tsp Nutmeg, ground
1/8 tsp Cloves, ground
1 tsp Vanilla extract

Beat everything together. Pour into graham cracker pie crust. Bake at 350 degrees F for 45-50 minutes.


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