Halloween Pumpkin Cheesecake Recipe

Halloween Pumpkin Cheesecake Recipe

Halloween pumpkin cheesecake recipe is creamy delicious and will fill your hankering for something festive like a halloween pumpkin pie.  This is the kind of dessert that is bringing an old classic to a new level.  I like to throw a party and serve this around halloween.  I am sure people will be asking for this recipe ones you give it a try.

Halloween Pumpkin Cheesecake Recipe
Serves 12
Halloween is the perfect time to have Halloween pumpkin cheesecake. It is creamy delicious and has the fall flavors of pumpkin that we are all craving.
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Prep Time
10 min
Cook Time
1 hr 20 min
Total Time
5 hr 20 min
Prep Time
10 min
Cook Time
1 hr 20 min
Total Time
5 hr 20 min
Ingredients
  1. Graham Cracker Crust
  2. 2 cups graham cracker crumbs
  3. 1/2 cup White Sugar
  4. 1/2 teaspoon groung saigon cinnamon
  5. 1/2 cup of melter salted butter
Filling
  1. Three 8 ounce packages of cream cheese
  2. One 15 ounce can of pumpkin puree
  3. 4 Large eggs
  4. 1/3 cup of sour cream
  5. 1 1/2 cups of white sugar
  6. 1/2 teaspoon of ground saigon cinnamon
  7. 1/8 teaspoon of ground nutmeg
  8. 1/8 teaspoon ground whole cloves
  9. 2 tablespoons of all purpose flour
  10. 1 teaspoon of Vanilla Extract
Optional
  1. 1 to 2 teaspoons of Honey Whiskey.
Directions
  1. Preheat your oven to 350 Degree F.
  2. First we want to make the crust. In a microwave safe bowl heat the butter up for 30 seconds and 10 seconds consecutively until butter is completely melted. In a mixing bowl combine the graham cracker crumbs, white sugar, cinnamon, and melted butter. Mix together and then press into a 9 inch Springform Pan.
  3. For filling
  4. Using a mixer you are going to beat/whip the cream cheese until it is a smooth consistency. Slowly add the pumpkin puree, eggs, sour cream, sugar, cinnamon, nutmeg, cloves, flour, vanilla extract, and optional whiskey. Beat for about 2 to 3 minutes until smooth.
  5. Pour your cheesecake batter into the prepared pie crust and place into the center rack of your oven. Set a timer for 1 hour. Now remove from the oven and set in a place to cool for 15 to 20 minutes. Then place in the refrigerator for at least 4 hours before serving. It sets better around 8 hours.
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Ingredients:

Graham Cracker Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup White Sugar
  • 1/2 teaspoon groung saigon cinnamon
  • 1/2 cup of melter salted butter

Filling:

  • Three 8 ounce packages of cream cheese
  • One 15 ounce can of pumpkin puree
  • 4 Large eggs
  • 1/3 cup of sour cream
  • 1 1/2 cups of white sugar
  • 1/2 teaspoon of ground saigon cinnamon
  • 1/8 teaspoon of ground nutmeg
  • 1/8 teaspoon ground whole cloves
  • 2 tablespoons of all purpose flour
  • 1 teaspoon of Vanilla Extract

Optional:

1 to 2 teaspoons of Honey Whiskey.

Directions:

Preheat your oven to 350 Degree F.

First we want to make the crust. In a microwave safe bowl heat the butter up for 30 seconds and 10 seconds consecutively until butter is completely melted.  In a mixing bowl combine the graham cracker crumbs, white sugar, cinnamon, and melted butter.  Mix together and then press into a 9 inch Springform Pan.  

For filling

Using a mixer you are going to beat/whip the cream cheese until it is a smooth consistency.  Slowly add the pumpkin puree, eggs, sour cream, sugar, cinnamon, nutmeg, cloves, flour, vanilla extract, and optional whiskey.  Beat for about 2 to 3 minutes until smooth.

Pour your cheesecake batter into the prepared pie crust and place into the center rack of your oven.  Set a timer for 1 hour.  Now remove from the oven and set in a place to cool for 15 to 20 minutes.  Then place in the refrigerator for at least 4 hours before serving.  It sets better around 8 hours.