Pumpkin Cheesecake

I love pumpkin pie and cheesecake so pumpkin cheesecake sounds like the perfect thing to eat on Thanksgiving, right? I wasn’t really supposed to make anything more than an apple and berry pie for our meal tomorrow but I really wanted this so I made it anyway.

Let’s be honest, I’ll probably be bringing over a lot of food to my in-laws that we didn’t plan on me making….but I just can’t help it! I keep thinking of more food I want for Thanksgiving so I keep making it! I don’t think anyone will complain though.

So, back to the pumpkin cheesecake, I made an oatmeal crust and a pumpkin cheesecake top (obviously). I made this in an 8 3/4″ spring pan, you could definitely fit it in a smaller spring pan to make it a truly thick cheesecake, the cook time would probably take longer though.

Crust:

1/2 cup flour

1/2 cup oatmeal

2 tablespoons sugar

1 tablespoon brown sugar

1/4 melted butter

combine above ingredients and press into the bottom of a spring form pan. Bake for 10 minutes in a 350 degree oven.

Filling:

7 ounces cream cheese

3/4 cup sugar

1 egg

1, 15 ounce can pumpkin

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon allspice

1/4 teaspoon ginger

Mix sugar and cream cheese until smooth, add egg. Scrape down sides and beat for 3-5 minutes. Add pumpkin and spices. Mix until combined and smooth. Pour into spring form pan. Bake at 350 degrees for 40 minutes. Top with drizzled chocolate (optional).