Pumpkin Cheesecake

by Kay Steiger

A little slice of heaven

A little slice of heaven

Pumpkin cheesecake is an excellent combination of my two favorite desserts: pumpkin pie and cheesecake. I got the idea for making this when I had leftover pumpkin purée. It’s pretty easy and I found it on the Joy of Baking website (I beg you not to actually go to this site, since it’s so filled with ads it’s likely to break your browser).

The recipe calls for you to make your own crust in a spring form pan, but becuase this is a cross between pumpkin pie and cheesecake, I just made mine in a store-bought graham cracker crust. Kate insists that a store-bought crust is just as good as something homemade. One thing I noticed was that Keebler brand crust worked much better than the off brand I purchased at Giant, which just fell apart.


2/3 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1 pound cream cheese, room temperature
3 large eggs
1 teaspoon pure vanilla extract
1 cup pure pumpkin puree (canned or homemade)

In a small bowl, combine the sugar, cinnamon, ginger, cloves, nutmeg, and salt. In the bowl of your electric mixer on low speed or food processor with a dough attachment, beat the cream cheese until smooth (about 2 minutes). Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes). Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl and beat in the vanilla extract and pumpkin purée.

Pour the filling into the chilled ginger crust nearly all the way to the top of the crust. Cheesecake raises very little during baking, so it’s okay to fill the crust all the way up. Also, because I used a pie crust, this recipe makes slightly more filling than you actually need to fill the crust. I found myself eating most of it raw (disgusting/delicious I know). Be sure to place the crust on a baking sheet to catch any drips. Place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to moisten the air. Bake the cheesecake for 30 minutes and then reduce the oven temperature to 325 degrees and continue to bake the cheesecake for another 10 to 20 minutes, or until the edges of the cheesecake are puffed but the center is still wet and jiggles when you gently shake the pan.


1 cup sour cream
1 teaspoon pure vanilla extract
1/4 cup granulated white sugar

While the cheesecake is baking, whisk together the above ingredients until smooth. When the cheesecake comes out, pour the topping over the cheesecake filling. I tried to spread it by rotating the pie pan, but if it’s too hot, you can just use a spatula to smooth it and cover the filling. Put it back in the oven for 8 minutes. When finished baking, let it cool and place in the fridge to chill overnight. Cut into ten slices.




2 responses to “Pumpkin Cheesecake

  1. Midwest Product

    For the love of God no more pumpkin, please.

  2. Pingback: pastry! » Blog Archive » Pumpkin Cheesecake

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