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Pumpkin Cheesecake.

November 1, 2011 by Carolina

As a celebration of Fall my department instituted Pumpkin Mondays. Every Monday a few of us bring pumpkin goods for all of us in the marketing department to enjoy. This week I decided to make pumpkin cheesecake for the department & boy was it delicious. First off, you really can’t go wrong with pumpkin as the main ingredient, am I right or am I right? Since I already enjoyed a couple of pumpkin spice lattes I decided to keep the pumpkin theme going. This pie would be great on Thanksgiving!

Ingredients (makes 1 cheesecake)

9″ graham cracker pie crust

6 oz cream cheese, softened

2 eggs

1 1/2 cups white sugar

1/2 can canned pumpkin (about 3/4 cup)

1/4 cup flour

1/2 tsp cinammon

1/2 tsp nutmeg

Preheat over to 350F. In a bowl, beat softened cream cheese, eggs, sugar & pumpkin until fully integrated. Add the dry ingredients: flour, cinammon & nutmeg & continue mixing until fully combined. Pour cheesecake mix into the graham cracker shell & bake for 60 minutes.

Let pie cool before serving. I served mine with a side of pumpkin seeds (I love the junxtaposition of sweet & salty), topped it with whipped cream. Fantastic!

What’s your favorite cheesecake?


Carolina is a marketing professional living in Orlando, Florida. Originally from Colombia, Carolina loves experimenting with different spices in the kitchen. When she's not cooking she loves to run, practice yoga and spend time with her dog Rocco. Carolina is passionate about travel and always has her suitcase packed and ready to go!

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