"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake, by , is from The McKenzie Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shelly McKenzie
Added: Sunday, October 25, 2009


1 c. graham wafer crumbs
3 T.. margarine
2 package of cream cheese
1/2 c. white sugar
1 c. brown sugar
1/4 tsp. ginger
1/4 tsp nutmeg
1/4 tsp. cinnamon
1 1/2 tsp. vanilla
5 eggs
2 T. flour
1/3 cream
15 oz can pumpkin

1. In a small bowl combine graham wafer crumbs and margarine.
2. Place graham crust in cheesecake pan and bake for 8 minutes at 350F.
3. Combine 2 packages of softened cream cheese with white sugar and brown sugar in a mixing bowl. Mix with a beater slowly.
4. Add slowly the ginger, nutmeg, cinnamon, and vanilla beating slowly.
5. Add 5 eggs one at a time and continue to blend with mixer.
6. Add flour and blend in cream slowly.
7. Finally add can of pumpkin slowly blending continuously.
8. Pour into crust and bake at 350 in a water bath for 1 hour.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Ovens vary in temperature .
Make sure your water bath is at least 1 inch deep.
The water bath should keep the cream cheese from drying out and cracking.




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