Pumpkin Pie Cheesecake

Cheesecake and pumpkin pie lovers unite! This delectable recipe will be the next big hit at a weekend football party, fall soiree or Thanksgiving dinner, and it combines the spiciness of pumpkin with the creaminess of cheesecake. Dig in!

What you’ll need:

  • 1/2 cup crushed graham crackers
  • 1 cup crushed gingersnap cookies
  • 1/3 cup butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 3 medium eggs
  • 1 cup canned pumpkin
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon pumpkin pie spice


  1. In a medium bowl, mix together cream cheese, 1/2 cup sugar and vanilla until smooth. Mix in eggs one at a time, blending well.
  2. Set aside 1 cup of the plain mixture and blend 1/4 cup sugar, pumpkin, cinnamon, nutmeg and pumpkin pie spice into the remaining mixture to make a pumpkin flavored batter. Place in the refrigerator.
  3. Preheat oven to 350°F. In a medium bowl, mix together crushed gingersnap cookies, crushed graham crackers and butter.
  4. Press into the bottom of a 9-inch spring-form pan, going about 1-inch up the sides. Bake crust for about 10 minutes, set aside to cool.
  5. Once the crust has cooled, spread the pumpkin flavored batter (Step 2) over the crust and dollop the plain batter (Step 1) onto the top. Swirl with a knife to create a marbled look.
  6. Wrap the bottom of the spring-form pan in foil, set in a large roasting pan and fill with an inch or two of water. Bake for about 55 minutes in the preheated oven or until filling is set and slightly browned. Run a knife around the edge of the pan. Allow to cool before removing rim of spring-form pan and chill for at least 4 hours before serving.

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