Tassel Ridge® Pumpkin Cheesecake


  • 3 cups graham crackers crumbs
  • ½ cup sugar
  • 6 Tbsp butter melted
  • 32 oz cream cheese room temperature
  • 1 cup sugar
  • 4 eggs
  • 8 oz pumpkin puree
  • 2 tsp. pumpkin pie spice


  1. Preheat oven to 350°F. Spray springform pan with non-stick cooking spray. Combine crumbs, ½ cup sugar, and butter in medium bowl. Mix until crumbs are moistened (add more melted butter, if necessary). Press evenly into bottom of pan and a little way up side. Set aside. Combine cream cheese and 1 cup sugar in mixing bowl. Beat on medium speed until smooth. Add eggs, one at a time, mixing each until blended before adding another. Add pumpkin and pumpkin pie spice. Mix well. Beat on high for 2 minutes. Pour into crust, spreading evenly. Bake 50 to 60 minutes, or until center is just set. Remove from oven. Cool. Remove ring on pan when cool enough to touch. Serve at room temperature or chilled. Top with whipped topping or your favorite pumpkin topping. Serves 10.

Recipe Notes

Wine Recommendation: Tassel Ridge Oskyfizzante ® Cranberry

Oskyfizzante Cranberry is a fizzy wine that packs a tart cranberry punch with a smooth and sweet finish. Serve it as an aperitif. Pair it with traditional holiday foods or enjoy it as dessert. Oskyfizzante Cranberry is great for holiday celebrations and toasts! Serve chilled.