Harvest Pumpkin Cheesecake

"Indulge!!"
 
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photo by HisPixie photo by HisPixie
photo by HisPixie
photo by medieval wench photo by medieval wench
photo by bbblampwork photo by bbblampwork
Ready In:
1hr 45mins
Ingredients:
12
Serves:
12
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ingredients

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directions

  • In a small bowl, combine cracker crumbs and sugar; stir in the butter.
  • Press onto the bottom and 2 inches up the sides of a greased 9-inch springform pan.
  • Bake at 350 degrees for 5 minutes.
  • Cool on a wire rack.
  • In a mixing bowl, beat cream cheese, sugar and vanilla until smooth.
  • Add eggs, pumpkin and spices; beat just until combined.
  • Pour into crust.
  • Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in a 350 degree oven and bake for 1 hour or until center is almost set.
  • Remove cheesecake from oven and water-filled pan and cool on a wire rack for 10 minutes.
  • Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  • Refrigerate until completely cooled (center will fall).
  • Remove sides of pan just before serving.
  • Garnish with whipped cream.

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Reviews

  1. Made 3 changes for the recipe: Increase crust to 2 cups ginger cookie crumbs, 2 Tablespoons sugar and 7 Tablespoons butter. I LOVE crust!!! Also added 1 Tablespoon of corn starch. I'd read it helps prevent cracks and it really worked! Finally I baked it at 325, for about 10 minutes longer. Also to prevent cracks.<br/><br/>BUT I always get asked for the recipe and people always request me to bake this. In fact, I have one in the oven right now!!!!
     
  2. Fabulous!!!<br/>I made this after trying some superb and expensilve cheesecake and, trying it that night, it just didn't measure up. Dh said he liked it, but I decided to never make cheesecake again. <br/>I had heard, however, that cheesecake gets better as it "ages" so, I decided to try a bit the next day. I was amazed at the improvement! And then it was even better the next day, and even better the day after that! And then, alas, it was no more. <br/>It was SOOO good. I mean, perfect. One of my favorite desserts ever and yet so nice and rich that I had the willpower to not just gobble the whole thing down. And now, after a suitable interval has passed, I have found a reason to make another. (DH reminded me to make at least a day ahead)<br/>I missed the directions on the water bath somehow, and I do not have a springform pan, so I just baked it in an 8x8 square casserole dish and it still turned out great.
     
  3. Wonderful & easy recipe for holiday season! If you love pumpkin and cheesecake, you definitely won't go wrong with this recipe. Thank you for sharing!
     
  4. I followed the instructions, which did not instruct to wrap foil or do anything other than to place cheesecake pan straight into water. It was my first time so next time I will not place in water. Disaster and waste of money.
     
  5. If you love cheesecake, and you love fall flavors, you'll love this. This was so wonderfully full of pumpkin spice flavors, and that traditional cheesecake flavor and texture, that it was almost a sin to eat. Very rich, very good. The whole family went crazy over it. Also was first attempt at cheesecake. Not as difficult as I always told myself it was. quite simple really. Great recipe and no cracks.
     
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Tweaks

  1. This recipe was amazing. I followed the recipe exactly, but my springform pan is 8.5 inches instead of 8 inches. I did everything the same as if I was using an 8 inch pan and it made no difference. I baked it for 65 minutes and that was the perfect amount of time. I also used a hot water bath by covering the bottom of the pan in aluminum foil and placing it in a glass casserole dish with 1/2 inch of water. Next time I am going to try using crushed gingersnaps instead of graham cracker crumbs for the crust. The graham cracker crumbs were good but I think the gingersnaps would be even better and they would go nicely with the pumpkin flavor. I made this cheesecake to test out the recipe before making it for Thanksgiving dinner. It definitely passed the test. My family is going to love it! Thanks for sharing this great recipe!
     
  2. AMAZINGLY delicious! Substituted Splenda for 1/2 of the sugar, used 3/4 cups crushed ginger cookies in addition to the 3/4 cup graham crackers for the crust, and added home-made caramel sauce and Skor bits (from bulk store) as a topping - YUM! Thanks for the recipe!
     
  3. This cake was a big hit at Thanksgiving this year! It was easy to make and very delicious! I used a 9-inch round glass cake pan and it came out perfect! I also used fresh pumpkin puree instead of the canned pumpkin and added a little extra cinnamon. Thank you for sharing this awesome recipe!
     
  4. Incredible! This was SO GOOD! I did use 1tsp of cinnamon instead of 1/2tsp as SeattleSean recommended since he/she stated they worked at Cheesecake Factory. I don't know that I will ever make a traditional pumpkin pie for Thanksgiving again. This was a HUGE hit. I also made a homemade cinnamon & nutmeg whipped cream to top it off. That was a huge hit too. Recipe used: http://www.recipezaar.com/CinnamonNutmeg-Whipped-Cream-78053. I added some Allspice to it and upped the cinnamon & nutmeg to taste. Was the perfect compliment to this cheesecake and even the apple pie my sister-in-law made. Being that I had leftover pumpkin after making this and everyone in my family, inckuding myself, has a dog(s) I wanted to find a recipe to use the leftover pumpkin as well. I decided to make homemade pumpkin dog biscuits, pumpkin is really good for dogs. Found this recipe on Zaar: http://www.recipezaar.com/Pumpkin-Dog-Biscuits-28099. Thought I'd share it as well since everyone will have leftover pumpkin after making this recipe. They were a big hit with the dogs. The only change I made to that recipe was to use Rye flour instead of white flour as it is a more healthy option (wheat flour would work as well).
     
  5. Absolutely delicious! I am always asked to bring this to parties/gatherings. However, instead of one big cheesecake I make small individual ones using premade individual serving size pie crusts - still comes out great and everyone raves. Thank you for the recipe!
     

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