pumpkin cheesecake

Lynnda Cloutier


your guests will think you labored long and hard when they taste this cheesecake. But it's really not hard to make, and you can make ahead of time. The secret to a perfectly textured cheesecake lies in the baking techniqueSource: Unknown

pinch tips: How to Use Hand & Stand Mixers




1 cup pecans, about 4 ounces, chopped
1 cup graham cracker crumbs
2 tablespoon sugar
5 tablespoons unsalted butter, melted
2 1/2 pounds cream cheese at room temperature
1 cup sugar
four large eggs, lightly beaten
three egg yolks, lightly beaten
3 tablespoons flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 cup heavy cream
1 tablespoon vanilla extract
16 ounces pumpkin puree
whipped cream for garnish

Directions Step-By-Step

preheat the oven to 350°.
For the crust, mix together the pecans, graham cracker crumbs and sugar. Make a well in the center and add the melted butter. Mix with a fork or your fingers until blended.
Press the crust into the bottom and about 1 inch up sides of a 10 inch springform pan.
For the filling, mix the cream cheese, sugar, eggs and egg yolks in a large mixing bowl. With an electric mixer, mix the ingredients until blended.
Add the flour, cinnamon, cloves, and ginger and beat until mixed. Beat in the cream and vanilla.
Add the pumpkin puree and beat on medium speed until well mixed
Pour the filling mixture into the springform pan and bake for 15 minutes.
Reduce the oven heat to 275° and bake for one hour. Turn off the oven heat and leave the cake in the oven for two hours.
Cover the cheesecake and chill until ready to serve. Serve garnished with whipped cream. Serves eight.

About this Recipe

Course/Dish: Cakes