Pumpkin cheesecake

My contribution to the spread at our annual Austin Thanksgiving meal was pumpkin cheesecake. This is a Martha Stewart recipe I also made last year, and it turned out great. I just had to bake it an extra 15 minutes because I used an 8-inch springform pan instead of a 9-inch one. Otherwise, here’s the recipe, perfect as is.

Feel free to create your own pumpkin spice mix, or just substitute a mix of cinnamon and nutmeg. You can also use a ready-made pie crust, but I found this one pretty easy to make.

What I really love about this recipe is the way that the pumpkin puree does double duty. Not only does it provide a rich fall flavor, but it binds the cheesecake together with its creaminess.

Most importantly, it makes for great leftovers!


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One response to “Pumpkin cheesecake

  1. Pingback: Persian dill rice, beet salad & pumpkin cheesecake | Ambreen Ali

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