Pumpkin Cheesecake

2
Meryl Hausner

By
@MeMe1130

One Thanksgiving a friend brought this wonderful dessert & my 3 sons continue to request it. There are no words!! LOL

Rating:
★★★★★ 1 vote
Comments:

Ingredients

1
crumb crust recipe, made with finely ground graham crackers
3
8 oz. packages cream cheese, softened
1 3/4 c
sugar
3 Tbsp
all purpose flour
5 large
eggs
1/2 tsp
vanilla
2 large
egg yolks
3/4 tsp
ground cinnamon
1/8 tsp
ground ginger
1/8 tsp
ground allspice
1/8 tsp
freshly grated nutmeg
15 oz
can of solid-pack pumpkin

CRUMB CRUST RECIPE

1 1/2 c
finely ground graham crackers
5 Tbsp
butter, unsalted, melted
1/3 c
sugar
1/8 tsp
salt

How to Make Pumpkin Cheesecake

Step-by-Step

  • 1Make CRUMB CRUST recipe. Stir together crust ingredients & press onto bottom and 1inch up side of a buttered 9 inch springform pan.



    Preheat oven to 550 degrees F.
  • 2Beat together cream cheese, sugar & flour with an electric mixer until smooth.
  • 3Add whole eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated & scraping bowl between additions.
  • 4Transfer 2 1/2 cups filling to another bowl.
    Beat yolks, spices & pumpkin into remaining filling until smooth.
  • 5Put springform pan with crust in a shallow baking pan.
  • 6Pour 1/2 of pumpkin filling into crust, then 1/2 of plain. Repeat procedure with remaining fillings, drizzling the plain so that some of pumpkin filling is still visible.
  • 7Gently swirl a small spoon through batters in a figure 8 pattern without touching crust.
  • 8Bake in middle of oven 12 minutes, or until puffed.
  • 9Reduce temperature to 200 degrees F. & bake 30 minutes ( do not open oven ).
  • 10Dome a piece of lightly oiled foil over cake & continue baking until mostly firm (center will still be slightly wobbly when pan is gently shaken) about 1 hour more.
  • 11Run a knife around top edge of cake to loosen & cool completely in springform pan on a rack. Chill, loosely covered, at least 6 hours. Remove side of pan & transfer cake to a plate. Bring to room temperature before serving.
  • 12Cheesecake keeps, covered & chilled, 1 week.

Printable Recipe Card

About Pumpkin Cheesecake

Course/Dish: Cakes