Whitney Froehlich Recipe


By Whitney Froehlich Indulgencesbywhitney

Recipe Rating:
 1 Rating
Prep Time:
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Whitney's Story

Found this recipe online and I made it for the first time yesterday. However, like always, I tweaked it a little and made it my own. Tastes much better this way. The other recipe did not call for much sugar and didn't call for sour cream. I think all cheesecakes need a little sour cream. And most definately SUGAR! Also, I reserved some of the batter and made a swirl cheesecake. Looks pretty when you cut into it. The cheesecake I made, I made for a friend so I'm waiting on him to take pictures for me to post.

Looks like a lot of steps and time consuming, but it's all worth it!!


2 c
chocolate wafers or chocolate animal crackers, finely crushed
3/4 c
1 stick
butter, melted
Find more recipes at goboldwithbutter.com
4 - 8 oz
pkgs. cream cheese
1 c
1 c
brown sugar
1/4 c
all purpose flour
8 oz
sour cream
1 - 15 oz
can pumpkin
2 tsp
pumpkin pie spice
5 large
eggs, separated
1 jar(s)
caramel topping
1 jar(s)
chocolate topping
1/2 c
pecan chips, toasted

Directions Step-By-Step

* To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5-7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.
Preheat oven to 350 degrees. Line 9inch springform pan with foil to prevent dripping. Spray bottom and sides of pan; set aside.
Combine chocolate crumbs, sugar, and melted butter. Mix well. Firmly press mixture into bottom and about an inch up on the sides of springform pan.
Bake 10mins.
Remove from oven and cool slightly.
Cream together cream cheese and sugars, add the flour, and sour cream.
* If you're making a swirl cheesecake, add the eggs next, ONE AT A TIME. Then reserve 2 1/2-3 cups of batter. Stir in the pumpkin and and pumpkin spice in remaining batter.
* If you're not making a swirl cheesecake, beat in the pumpkin and pumpkin spice. Next, add eggs, ONE AT A TIME.
Sprinkle 1/8 cup of pecans on bottom of cooled crust.
Drizzle with caramel topping.
FOR THE SWIRL: Spoon in batters alternatively and swirl with a knife.
NO SWIRL: Pour batter into crust
Bake at 300 degrees for 1 hour and 15 minutes.
When time is up, turn oven up to 325 degrees and bake another 30min.
*I do not recoment taking the cheesecake out of the oven after time is up. Simply turn oven off and allow cheesecake to cool down with the oven - atleast 3 hours.
Chill in fridge over night
Top with remaining toasted pecans and drizzle with caramel and chocolate sauce.
***Be sure to use your cheesecake baking tips with every cheesecake you bake. It helps!***

About this Recipe

  • Comments

  • 1-5 of 21
  • user
    Rose Rauhauser NewYorkWoman - Oct 8, 2012
    Whitney: My daughter recently had a baby and asked me to make her a pumpkin cheesecake before she starts dieting to loose her baby weight. I always make cheesecakes, and have won one of my blue ribbons with my cheesecake with gran mariner sauce but I have never made a pumpkin cheesecake?? I got on here and one other website and your recipe was the best of all I read. I made it Saturday for her and it was soooo very delicious they want me to make it again in place of pumpkin pie for Thanksgiving and said I should sell it to local restaurants and get paid for it. Your recipe is one of the best cheesecakes I've made. By the way, why do you have yourself listed as "lightly salted". This recipe was definately for an experienced baker. Thank you for your marvelous recipe.
  • user
    Whitney Froehlich Indulgencesbywhitney - Oct 11, 2012
    Thank you very much Rose! I'm so happy you and your family enjoyed this cheesecake. I get told I should sell my cheesecakes and pies all the time. I'm thinking I really need to get serious about that. I never payed attention to the "lighly salted" - I'm going to change it right now. Thanks again for the compliments!
  • user
    Rose Rauhauser NewYorkWoman - Oct 11, 2012
    Whtney: I have been asked by a local restaurant to make my cheesecake that's on here and I won the blue ribbon for. We can't get pumpkin all the time around here either, so this is the season for it. This cheesecake just has a great flavor and it is much better than a pumpkin pie for Thanksgiving. I usually make apple pie, pumpkin pie and my Large cheesecake with gran mariner/raspberry sauce but yours is replacing the pumpkin pie and the other cheesecake. Loved it.
  • user
    Whitney Froehlich Indulgencesbywhitney - Oct 12, 2012
    Oh wow!! That just made my day! That is so good know. Everybody is going to love it. Mmmm... I bet the gran mariner/raspberry sauce cheesecake of yours is fantastic. Do you have the recipe posted? I would love to try it!