<< Back

Pumpkin Cheesecake

slice of pumpkin cheesecake

Prepare and bake in an 8 inch springform cake pan one graham cracker crust.  

Graham Cracker Crust

Mix together with a fork or in a food processor:

1 1/2 cups fine crumbs

6 Tbl. melted butter, warm or cool

1/4 cup sugar

1/4 tsp. ground cinnamon

Spread the mixture evenly in the pan.  Using your fingertips or the flat bottom of a glass firmly press mixture over the bottom and 1/2 inch up the sides of the pan.  Bake at 350 until the crust is lightly browned and firm to the touch, 10-15 minutes.  Add filling while still hot.

Pumpkin Cheesecake 

Have all ingredients at room temperature 68-70 degrees.  Preheat the oven to 350. Place a loaf pan or cake pan filled with water in the oven to moisten the air.  


2/3 cup packed dark or light brown sugar

3/4 tsp. ground cinnamon

1/4 tsp. ground cloves

1/4 tsp. ground ginger

1/8 tsp. freshly grated or ground nutmeg

In a large bowl, beat just until smooth, 30-60 secounds:

1 pound cream cheese

Scraoe the sides of the bowl and the beaters well.  Gradually add the sugar mixture and beat until smooth and creamy, 1-2 minutes.  Beat in 1 at a time until well blended, scraping the sides of the bowl and the beater after each addition: 

2 large eggs

2 large egg yolks

Add and beat in just until mixed:

1 cup pumpkin puree

Scrape the batter into the crust and smooth the top.  Set the pan on a baking sheet. Bake for 30 minutes at 350, reduce the oven to 325 and bake for an additional 10 minutes longer or until the edges fo the cheesecake are puffed but the center still jiggles when the pan is tapped.  Meanwhile whisk together until well blended:

1 cup sour cream

1/4 cup packed light brown sugar

1 tsp. vanilla

Scrape on top of the hot cake and tilt the pan to spread the topping evenly.  Return to the oven for 7 minutes.  Place the pan on a rack and cover the pan and rack with a large inverted bowl or pot so that the cake cools slowly; let cool completely before unmolding. Cover and refrigerate for at least 6 hours, preferably 24 before serving.