Pumpkin Cheesecake

Pumpkin Cheesecake
  • 8 servings
  • 0:15 Preparation
  • 1:10 Cooking
  • 9:25 Total Time


Add all
  • 1 1/2 cups
    (375 mL)

    graham crumbs

  • 1/4 cup
    (60 mL)

    melted butter

  • 3*8 oz
    (3*225 g)

    cream cheese, softened

  • 1 cup
    (250 mL)


  • 4


  • 1 Tbsp.
    (15 mL)

    chopped orange zest

  • 1 1/2 cups
    (375 mL)

    puréed pumpkin


Preheat oven to 375°F (190°C).

In a bowl, mix Graham crumbs and butter together. Press into bottom of a 9-in. (23-cm) springform pan. Bake 8 minutes or until crust browns. Set aside.

Lower oven to 350°F (180°C).

In a bowl, mix cream cheese and sugar with an electric mixer. Add eggs one by one, stirring after each addition. Add orange zest and puréed pumpkin. Using a food processor, purée everything together.

Pour batter into baked crust. Bake for 1 hour or until cake is firm around the edges but still jiggles a little in the centre.

Quickly run a knife around the sides of the pan to free the cake. Cool. Chill at least 8 hours before turning the cake out.

Decorate the cake just before serving.

Source: Metro