1 of 3 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (167g) Recipe makes 12 servings |
||
| Calories 572 | ||
| Calories from Fat 392 | (68%) | |
| Amount Per Serving | %DV | |
| Total Fat 43.6g | 67% | |
| Saturated Fat 25.0g | 124% | |
| Monounsaturated Fat 13.4g | ||
| Polyunsaturated Fat 2.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 176mg | 58% | |
| Sodium 408mg | 17% | |
| Potassium 206mg | 5% | |
| Total Carbohydrate 39.1g | 13% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 31.7g | ||
| Protein 8.7g | 17% | |
Pumpkin Cheesecake
By: evelyn/athens
Oct 8, 2003
Break tradition and forget the pie! Serve this cheesecake instead. OK, I like the pie too, no reason not to have both.
SERVES 12
Ingredients
Crust
- 3/4 cup graham cracker crumbs
- 1/2 cup finely chopped pecans
- 1/4 cup firmly packed dark brown sugar
- 1/4 cup sugar
- 3/4 teaspoon cinnamon
- 1/4 cup butter, melted and cooled
Filling
- 1 cup pumpkin puree
- 3 large eggs, room temperature
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1/4 teaspoon allspice
- 1/8 teaspoon clove
- 1 cup sugar, plus
- 2 tablespoons sugar
- 4 (8 ounce) packages cream cheese, softened
- 2 tablespoons heavy cream
- 1 1/2 tablespoons cornstarch
- 1 tablespoon vanilla extract
cinnamon whipped cream for garnish
- 1 cup well-chilled heavy cream
- 1 tablespoon icing sugar
- 3/4 teaspoon cinnamon
- caramel sauce (optional)
Directions
1
Place rack in center of oven.2
Preheat oven to 350F.3
Make crust: Combine all crust ingredients in a bowl.4
Press onto bottom of 10 inch springform pan and bake for 10 minutes.5
Remove to cool.6
Make filling: Whisk together pumpkin, eggs, spices, salt and ¾ cup of the sugar.7
Cream together cream cheese and remaining sugar.8
Beat in cream, cornstarch and vanilla.9
Carefully beat in pumpkin mixture.10
Pour into crust. Lift pan 1 inch off counter and let drop (this breaks up any air bubbles in the batter that may contribute to cracking). Bake for 40-45 minutes, or until center is set. Run a thin, sharp knife around edge of pan to release crust (this too helps inhibit cracking).11
Let cool, covered loosely, overnight.12
Remove sides of pan and put on your prettiest serving platter.13
Garnish with cinnamon whipped cream and caramel sauce (if desired); dust top of cake lightly with more cinnamon.14
For cinnamon whipped cream: Beat cream until foamy. Beat in sugar and cinnamon until the cream holds soft peaks.15
Note: Although this cheesecake has never cracked for me, I know it has for others - but not to worry as the cinnamon whipped cream topping embellishes everything and the cheesecake is just gorgeous! ;-)
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Pumpkin Cheesecake recipes
Browse similar recipes by category
- Course > Desserts > Cheesecakes
- Main Ingredient > Vegetables > Squash
- Preparation > Time to Make > < 4 hours
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Holiday/Event > Non-Religious > Super Bowl
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Gifts
- Occasion > Everyday
Featured Reviews for This Recipe
From: MixingItAllUp
On Sep 28, 2008
I was in the mood for something pumpkin and with fall coming this looked good. This is To Die For Good!!!
From: Chef #517443
On Mar 3, 2008
Good cheesecake!! l followed allmost everything exept the topping. Which l mixed up sourcream and whipped cream with icing shugar and cinnamon just to personal taste. Even turned out moist and didnt crack.
From: Airborne Angel
On Dec 9, 2005
This was a wonderfull recipe! Cheesecakes are one of my favorites and I loved having one that fit perfect for Thanksgiving. I have made it twice with only a few adjustments. I like a bit more pumpkin and spices in mine. The first time I made it for a party and it was gone before the main course was finished. For those who were having trouble with cracking...be carefull not to overcook. If the center is still a little jiggly after you cook it for 45 min dont continue to cook longer, cheesecakes are usually always jiggly until they are completely cooled and set. Also make sure you let it cool completely before putting in the fridge to also help avoid cracking. If you still have trouble with cracking after all those precautions sometimes a waterbath helps.
From: Jaden's Mommy
On Nov 21, 2006
This was the first pumpkin cheesecake I've ever attempted to make(or cheesecake for that matter). It came out delicious, everyone LOVED it and none of us had ever had pumpkin cheesecake before. I ended up burning the crust because it was too moist and I tried to cook it longer. Suprisingly enough that didnt have any affect on the taste whatsoever. I used cinnamon grahm crackers and crushed them myself for the crust and left out the pecans(I don't particularly like them). I think I used about a half a cup of regular sugar and the other half, plus a lil extra, of dark brown sugar. I left out the cloves because I did not have any. The whipped topping I changed a lot. I used powdered sugar instead of icing and the cinnamon seemed to be really strong. I added some vanilla, milk and some regular sugar until I felt it tasted right. Overall it was very good and both the kids have already asked me to make it for their birthdays. I will make this again
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved