This is the third pumpkin pie featured on this blog – click here for coconut and cayenne variations. It is also the sixth cheesecake I’ve presented – check out these peach, blueberry, lemon, berry, and almond mascarpone versions.
1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1/4 cup granulated sugar
12 ounces cream cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup canned pumpkin filling
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
5. Add eggs, one at a time, and beat until well mixed.
8. Spoon pumpkin batter into base. Dot with dollops of reserved plain batter.