Tired of pumpkin pie and want something different? If you have never tried pumpkin cheesecake, you are in for a treat. It is absolutely delicious, fast and easy holiday dessert — and since I am always pressed for time, I need desserts I can make in a few minutes. It cooks for an hour, but the prep time is next to nothing. Lets’ start with the basics.

Ingredients:

Crust

TIMESAVER: 1 9″ Graham cracker pie crust (premade from your local store)

-OR-

1 1/4 cups graham cracker crumbs

1/2 cup finely ground ginger snap cookies (if you don’t have the cookies, substitute with additional graham cracker crumbs and 1/4 teaspoon cinnamon)

1 tablespoon Sugar

1 tablespoons light brown sugar

1 Stick melted butter (salted)

Filling

3 packages Cream Cheese (room temperature)

1 can pumpkin puree (15 oz)

1 cup sugar

1 teaspoon pure vanilla extract

3 eggs

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/8 teaspoon ground nutmeg

Toppings

Whipped Cream or Cool Whip

Chocolate Shavings

Pecans

Directions:

Preheat oven to 350 degrees F.

Crust – Mix all crust ingredients together in a medium bowl until well blended and coated. Press into a 9″ Springform pan about 3/4 the way up the sides. Set aside.

Filling – Combine sugar, cinnamon, allspice and nutmeg in a small bowl. Set aside. In a large bowl, beat cream cheese until smooth (about 2 minutes). Add sugar mixture from small bowl and beat until creamy and smooth (about 1 additional minute or so). Beat in eggs and vanilla, then add pumpkin puree and combine well.

Pour into crust and bake for 1 hour. Let cool for 15 minute and refrigerate for about 3-4 hours. When fully chilled, top with whipped cream, chocolate shavings and pecans.

That’s how it’s done! This recipe is simply delicious and presents itself beautifully on your table. If you are pressed for time, just use a premade crust. You can even change it up a little by sprinkling some finely chopped pecans on the bottom of your premade crust to add your own touch. Enjoy.