Pumpkin Cheesecake

This has been my go to Thanksgiving dessert for years! It is a slightly tweaked recipe from Betty Crocker’s Best of Baking that was published in 1997! I started making this one back in college and it is still one of my faves!


2 cups cinnamon graham cracker crumbs

1/3 cup packed brown sugar

1/2 cup butter, melted

3 packages (8 ounce) cream cheese, softened at room temperature

1/2 cup sour cream

1 cup packed brown sugar

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon allspice

1 can (16 ounce) pumpkin

3 eggs

1. Mix graham cracker crumps, 1/3 cup brown sugar, and butter. Press evenly on bottom and side of an untreated springform pan, 9x3 inches. Refrigerate 20 minutes.

2. Heat over to 300 degrees. Beat cream cheese, sour cream, 1 cup brown sugar, and the spices in a large bowl until smooth. Add pumpkin. Beat in eggs at low speed. Pour over crumb mixture.

3. Bake 1 hour and 15 minutes. Cover and refrigerate at least 3 hours but no longer than 48 hours.

4. Loosen cheesecake from side of pan then remove side of pan. Slice and serve.