From the Spindletop International Cooks Cookbook: Mom’s Pumpkin Cheesecake

Posted October 16, 2019

Mom’s Pumpkin Cheesecake


1-2 tablespoon butter

¼ cup graham cracker crumbs

4-8 ounce packages cream cheese

1 ½ cups sugar

5 large eggs

1 teaspoon sugar

¼ cup flour

¼ teaspoon salt

1 16-ounce can pumpkin

2 teaspoons pumpkin spice


Preheat over to 325°. Butter bottom and sides of 9-inch springform pan and sprinkle with crumbs. Beat cream cheese with electric mixer until fluffy. Gradually add sugar and beat until smooth. Add eggs, 1 at a time, beating well after each addition. Beat in remaining ingredients and pour into prepared springform pan. Bake 1 hour and 30 minutes or until sides are firm and center is soft. Turn off heat, open door to a slightly ajar position and let cake remain in over 30 minutes. Remove and cool on a cake rack. Remove sides of pan and refrigerate at least overnight before serving. Serve with whipped cream on top. This is absolutely delicious!