Pumpkin Spice Cheesecake

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Pumpkin Spice Cheesecake

High Angle View Of Pumpkin Cheesecake In Plate
Chuck Kahn / EyeEm / Getty Images

Pumpkins are a popular symbol of the Samhain season, and in October, you can find them just about everywhere. For this recipe, you could use a fresh baking sized pumpkin and scoop out the innards, but if you're in a hurry (or you just don't want to dig out pumpkin guts), you'll notice a heck of a bargain price on all of that canned pumpkin at the grocery store. If you're someone who loves the taste of pumpkin, try making a pumpkin cheesecake to add to your Samhain feast!

Preheat your oven to 375.

You'll need:

  • 1 box graham crackers
  • 1/2 stick butter, melted
  • 1/2 C sugar
  • 1 1/2 packages cream cheese, softened
  • 1/2 C Ricotta cheese
  • 1/2 can pumpkin
  • 1 C sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 tsp pie spice blend (equal parts nutmeg, cloves, allspice, and cinnamon)
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For the crust, run the graham crackers through your blender or food processor until they're finely chopped crumbs. Combine crumbs with the melted butter and the sugar, and mix thoroughly. Press into a lightly greased pie plate, covering both the bottom and the sides.

Next, in a separate bowl, beat together the cream cheese, Ricotta cheese, pumpkin, sugar, egg, vanilla, and 1 tsp of the pie spice blend. Use a mixer to make it nice and fluffy, and then fold it into the graham cracker crust. Sprinkle that last 1/2 tsp of pie spice blend onto the top.

You'll want to bake your cheesecake at 375 for a good 45 minutes to cook it all the way through - here's a tip I've found helpful. Cover the top with a tented piece of aluminum foil to keep the crust from burning. Be sure to let your cheesecake cool completely before serving - you may even want to let it sit in the refrigerator overnight to chill. Enjoy at your Samhain dinner festivities, and celebrate the season!