During Thanksgiving and Christmas weeks, we made tons of Pumpkin Cheesecakes in the restaurant’s bakery for in-dining service and whole cake take-out. This is an absolutely fabulous recipe. It has all of the traditional flavors you expect in a pumpkin pie plus the lush flavor and creamy texture added by the cheese. I am not a big fan of pumpkin pie, but I’ll eat this version anytime, anyplace! This recipe is in my book as well, so if you have it, be sure to check the Cheesecake Tips in the first part of that chapter!
Pumpkin Cheesecake
Author: Dennis Killebrew
Cuisine: American
Prep time:
Cook time:
Total time:
Ingredients
- Crust:
- 1⅔ Cups Graham Cracker Crumbs
- ⅓ Cup Melted Butter
- Filling:
- 24 Ounces Cream Cheese, Softened
- 3 Cups Pumpkin Puree (Canned is Fine)
- 1⅓ Cup Brown Sugar
- 1 Tablespoon Corn Starch
- 1½ Teaspoons Cinnamon
- ½ Teaspoon Ground Cloves
- ½ Teaspoon Ground Nutmeg
- ½ Teaspoon Ground Ginger
- 6 Eggs
- Whipped Cream for a Delicious Garnish
Instructions
- Crust: Mix the graham cracker crumbs and butter together and press into the bottom of a 9" springform pan using your fingers or the bottom of a glass. Set aside.
- Filling: In a large bowl, beat together all other ingredients, except the eggs, until smooth. Scrape down the sides of the bowl with a spatula. Add the first 3 eggs one at a time, beating well after each addition. Again, scrape down the bowl with a spatula. Complete the incorporation of the eggs and scrape down the bowl for the final time. Pour filling into the prepared pan and bake at 325 degrees until a tooth pick inserted in the middle of the cake comes out clean and center is firm (not hard!) -- about 80 to 90 minutes.
- Allow to cool to room temperature, then refrigerate. Serve and store chilled. Yield one, 9" cake (12 servings).
- To Garnish: Serve with a dollop of sweet whipped cream; sprinkle just a touch of ground nutmeg on top of the cream.
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