Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Harvest Pumpkin Cheesecake Recipe
    Lost? Site Map

    Harvest Pumpkin Cheesecake

    Harvest Pumpkin Cheesecake. Photo by HisPixie

    1/3 Photos of Harvest Pumpkin Cheesecake

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    40 mins

    1 hrs 5 mins

    ratherbeswimmin''s Note:

    Indulge!!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Filling

    Directions:

    1. 1
      In a small bowl, combine cracker crumbs and sugar; stir in the butter.
    2. 2
      Press onto the bottom and 2 inches up the sides of a greased 9-inch springform pan.
    3. 3
      Bake at 350 degrees for 5 minutes.
    4. 4
      Cool on a wire rack.
    5. 5
      In a mixing bowl, beat cream cheese, sugar and vanilla until smooth.
    6. 6
      Add eggs, pumpkin and spices; beat just until combined.
    7. 7
      Pour into crust.
    8. 8
      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.
    9. 9
      Remove cheesecake from oven and water-filled pan and cool on a wire rack for 10 minutes.
    10. 10
      Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
    11. 11
      Refrigerate until completely cooled (center will fall).
    12. 12
      Remove sides of pan just before serving.
    13. 13
      Garnish with whipped cream.

    Ratings & Reviews:

    • on December 31, 2010

      55

      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.

      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!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 21, 2011

      Fabulous!!!
      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.
      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.
      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)
      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 02, 2014

      15

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (121)

    Advertisement

    Nutritional Facts for Harvest Pumpkin Cheesecake

    Serving Size: 1 (113 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 371.6
     
    Calories from Fat 238
    64%
    Total Fat 26.5 g
    40%
    Saturated Fat 14.5 g
    72%
    Cholesterol 121.7 mg
    40%
    Sodium 292.7 mg
    12%
    Total Carbohydrate 28.9 g
    9%
    Dietary Fiber 0.4 g
    1%
    Sugars 23.0 g
    92%
    Protein 5.8 g
    11%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites