At one time I faithfully used a friend's Pumpkin Cheesecake recipe. I haven't been able to find that version for several years now, and generally end up adapting something I find online, instead.
This year when I discovered that I still couldn't find the old one, I thought "no problem, I'm sure I made notes from last year." WRONG.
I've learned my lesson (only took me 3 years) and am writing down what I'm making this year so I can repeat it!
2 premade crusts (I used graham-cracker today, but it would be tasty with chocolate or ginger-snap, too!)
- 3 (8 ounce) packages cream cheese, softened
- 3/4 cup sugar
- 1/2 cup packed brown sugar
- 3 eggs
- 1 (15 ounce) can solid pack pumpkin
- 2 tablespoons cornstarch
- 3 teaspoons vanilla extract
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/16 tsp ground ginger
- In a mixing bowl, beat cream cheese and sugars until smooth.
- Add eggs; beat on low speed just until combined.
- Whisk in pumpkin, cornstarch, vanilla and spices just until blended.
- Pour into crust.
- Bake at 350 degrees for 60-65 minutes or until center is almost set.
- Cool on a wire rack for 10 minutes.
- Refrigerate overnight.