Friday, November 2, 2012


With Thanksgiving coming soon many of you will be making pumpkin pies, pecan pies and many other delicious baked goods. How about a pumpkin cheesecake?  This recipe makes a very impressive cheesecake that I know you and your guests will really enjoy. It is rich, creamy and oh-so-delicious.

1 ½ c. graham cracker crumbs
¼ c. granulated sugar
6 T. butter, melted

5 (8 oz.) pkgs. cream cheese, softened
1 c. granulated sugar
1 T. vanilla extract
¼ c. all-purpose flour
2 tsp. ground cinnamon
1 tsp. ground ginger
¼ tsp. ground cloves
4 lg. eggs, room temperature
3 lg. egg yolks, room temperature
1 ½ c. canned pumpkin
1 c. heavy cream
Garnish: sweetened whipped cream

Preheat oven to 325ºF.  Spray a 10-inch springform pan with nonstick baking spray.  Tightly wrap the outside of the pan with heavy duty aluminum foil, shiny side out, covering the bottom and extending all the way up sides. Crust: Place crust ingredients in a small bowl and stir until combined. Pat crumbs into bottom of pan. Bake for 10 minutes. Let cool. Reduce oven temperature to 300ºF. Filling: In large bowl, beat the cream cheese, sugar and vanilla extract on medium speed until smooth. Sift the flour, cinnamon, ginger and cloves. Add to the cream cheese mixture.  Reduce the mixer speed to low and add the eggs and egg yolks, one at a time, beating after each addition. Blend in the pumpkin and heavy cream. Gently pour the filling into the crust.  Smooth the top.  Place the springform pan in a large roasting or baking pan, then place on oven rack. Carefully fill the roasting pan halfway with hot water.  Bake for 80-90 minutes or until puffed around edges and center jiggles slightly. Remove cheesecake from water bath, discard foil and transfer to cake rack. Cool for 15 minutes. With a thin-bladed knife loosen crust from sides of pan and cool for 30 minutes more. Unlatch the clasp and slip off the pan side. Cool for an additional 1 ½ hours. If cheesecake is not completely cooled place in the refrigerator uncovered and then loosely cover when cool.  Refrigerate at least 6 hours, preferably overnight.  Serves 16-18. Just before serving, pipe a border of whipped cream rosettes around outer edge of cake.

1 comment:

  1. Oh, this looks divine! Pumpkin is one of my favorite things ~ I look forward to autumn all year just so I can make pumpkin bread and pumpkin pie without people looking at me funny. :)