This has been the favorite cheesecake of my family for many years.


  • 5 large eggs
  • 3/4 cup graham cracker crumbs
  • 4 pkgs (8 oz) softened cream cheese
  • l l/2 cups sugar
  • l/4 cup all purpose flour
  • l/4 teasp salt
  • l can (lb) pumpkin
  • 2 teasp pumpkin pie spice


Butter bottom and sides of 9" springform pan. Sprinkle with cracker crumbs, shaking pan to coat all sides. Let excess crumbs remain in bottom
Heat oven to 325. Beat cream cheese in large bowl till fluffy. Beat in sugar gradually. Add eggs, one at a time. beating well after each addition. Beat in flour, salt, pum[kin and spice.
Pour into prepared pan. Bake l hour and 30 mins, or till firm around sides but soft in the middle. Turn off heat (top will be cracked during baking). Open oven door and let cake cool in oven 30 mins.
Remove from oven and cool completely on wire rack. Remove sides of pan and chill cake.

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Submitted 6/13/05.
Source: My files
Submitted By: Dorothy Painter
Pumpkin Cheese