Pumpkin Cheesecake Recipe

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Pumpkin Cheesecake

Lynnda Cloutier


Pumpkin Cheesecake from Under the Blue Moon, in Philadelphia, Pennsylvania.

pinch tips: How to Use Hand & Stand Mixers





1 1/2 cups graham cracker crumbs
1/3 cup ground almonds
1/2 tsp. ginger
1/2 tsp. cinnamon
1/3 cup butter, melted, 3/4 stick


4 pkgs. (8 oz. each) softened cream cheese
1 1/4 cups sugar
3 tbsp. maple syrup
3 tbsp. cognac
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
4 eggs, room temperature
1/4 cup whipping cream
1 cup cooked or canned pumpkin


2 cups sour cream
1/4 cup sugar
1 tbsp. maple syrup
1 tbsp. cognac
1/4 cup almonds
1 tbsp. butter

Directions Step-By-Step

For crust, preheat oven to 425. Mix ingredients and press in even layer on bottom of 10 inch springform pan. Bake 10 minutes. Remove pan from oven and reduce oven temperature to 325. For filling: beat cream cheese with mixer until smooth. Gradually add sugar, beating until fluffy and light. Add maple syrup, Cognac, ginger, cinnamon and nutmeg. Blend well. Add eggs 1 at a time, beating thoroughly after each addition. Add cream and pumpkin and mix well. Pour filling mixture into prepared crust. Bake for 45 minutes. Turn off oven. Do not open oven door during baking time or for 1 hour after oven is turned off. Remove cake. For topping, preheat oven to 425. Blend sour cream, sugar, maple syrup and Cognac. Spread over cake. Bake for 10 minutes. Allow cheesecake to cool at room temperature for about 1 hour. Sauté almonds in butter. Arrange in ring around perimeter of cake. Chill at least 3 hours before removing sides of pan. Note: This cheesecake freezes well. Serves 12
Under the Blue Moon, Philadelphia, Pennsylvania

About this Recipe

Course/Dish: Cakes