Pumpkin Cheesecake

It has finally started to feel like Fall here in San Diego! I love the crisp air, leaves changing and all things pumpkin. This Pumpkin Cheesecake recipe is delicious and will be made a few more times around Thanksgiving.


  • 1 Ruffled Apron Foods Almond Nut Crust, THAWED
  • 2 (8 oz) packages cream cheese, softened
  • 1/2 cup white sugar
  • 1/2 tsp. vanilla extract
  • 2 large eggs
  • 1/2 cup pumpkin puree
  • 1/2 tsp. ground cinnamon
  • Dash of cloves


  1. Preheat oven to 325 degrees.
  2. In a large bowl, beat on low cream cheese, sugar and vanilla until smooth.
  3. Blend in eggs one at a time.
  4. Remove 1 cup of the batter and spread into an unbaked Ruffled Apron Foods Almond Nut Crust.
  5. Add pumpkin, cinnamon, and cloves to the remaining batter and stir gently until well blended.
  6. Carefully spread over the batter in crust.
  7. Bake in preheated oven for 35-40 minutes, or until center is almost set, center should shake like jello.
  8. Allow to cool, then refrigerate for 3 hours or overnight. If desired, top with whipped cream.