Pumpkin Cheesecake

pumpkin cheesecake


  • 16 oz Bruegger's Pumpkin Cream Cheese, softened
  • 9" prepared graham cracker crust
  • 3/4 cup sugar
  • 2 large eggs + 1 egg yolk, beaten
  • 1 teaspoon vanilla


  1. Preheat oven to 350° F
  2. Beat cream cheese with mixer until smooth, about one minute
  3. Add sugar gradually while maintaining mixing. Scrape down sides of bowl
  4. Slowly add beaten eggs, blending well. Add vanilla & mix thoroughly
  5. Pour batter into prepared graham cracker crust. Bake at 350° F for 40 minutes
  6. If cheesecake browns too quickly while baking, tent aluminum foil loosely over the top
  7. Test with toothpick until it comes out clean. Turn off oven & let cheesecake sit inside oven for 15–20 minutes. Cool completely, then refrigerate
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