Martin Sheen's Favorite Pumpkin Cheesecake

"Ran across this recipe just before Thanksgiving. WOW! It will now be on my desert table every year. (I may take it to a pot luck or two as well). Fantastically delicious and easy to make. Recipe is originally from Martin Sheen's daughter (Rene Estevez), who used to be a pastry chef."
 
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photo by Sharlene~W photo by Sharlene~W
photo by Sharlene~W
photo by Capncrunch photo by Capncrunch
photo by Capncrunch photo by Capncrunch
photo by heidi photo by heidi
photo by heidi photo by heidi
Ready In:
1hr 45mins
Ingredients:
14
Serves:
12-16
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ingredients

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directions

  • To make the Crust: Preheat the oven to 350°F.
  • Wrap a double layer of WIDE heavy-duty aluminum foil around the outside of a 10-inch springform pan. (The idea is to make it watertight). This is very important or you will have a soggy crust.
  • Combine the graham crackers, sugar, and cinnamon in a food processor.
  • Process until the graham crackers are very finely ground.
  • Drizzle the melted butter over.
  • Pulse until the crumbs begin to stick together.
  • Press the crumbs over the bottom (not the sides) of the prepared pan.
  • Bake in the middle of the oven until the crust is slightly golden, about 10 minutes.
  • Transfer to a wire rack and cool while preparing the filling.
  • To make the Filling: Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth and fluffy.
  • Beat the eggs one at a time.
  • Add the pumpkin and the remaining ingredients.
  • Beat just until mixed.
  • Pour the filing into the prepared crust.
  • Place the springform pan in a large roasting pan and add hot water to come halfway up the sides of the springform pan.
  • To bake and serve: Bake the cheesecake until the filling is slightly puffed and softly set and the top is golden, about 1 1/2 hours.
  • Transfer the cheesecake to a wire rack to cool.
  • Cover and refrigerate the cake overnight.
  • Use a knife to cut around the side of the pan to loosen the cheesecake.
  • Release the pan sides, cut the cheesecake into wedges, and serve.

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Reviews

  1. This cheesecake is scrumptious, with a smooth texture and delicious taste that reminded us of a combination of regular baked cheesecake and pumpkin pie. It is a very large dessert, so be sure and have guests over to help you enjoy it! Notes: My cheesecake stuck to the non-stick springform ring a little too much. Next time I will spray the ring with no-stick cooking spray then coat it with fine graham crumbs which look pretty coming up the sides of the finished cheesecake. Also, when baking a tin foil tent was necessary to prevent over-browning. Finally, I placed a large skilletful of water on the bottom shelf of my oven, since I do not own a water-bath appropriate roasting pan.
     
  2. This is my official "go-to" pumpkin cheesecake recipe from now on. It puffed up beautifully, and the texture was divine. I altered the spices, since I don't care for ginger, allspice, or cloves, and threw in an extra egg since the batter seemed a bit soupy compared to other cheesecake recipes. It took about 1 hour 45 minutes at 325, but there's not a crack in sight!
     
  3. Boy was this ever a hit with my family on Thanksgiving. Had to beat them off with a baseball bat to get any for myself. Keeper recipe; light and fluffy, thanks. Will be making this again, really soon I'm sure.
     
  4. best cheesecake i've ever made. 4 packages of cream cheese!! this was very rich and you will need a lot of guests to serve it. I made a few modifications to make a "thicker" cheesecake: (1) Cooked at 500 degrees for 10 minutes, then decreased and cooked at 250 degrees for an hour total of cooking (2) added 1 egg yolk and 3 T flour (3) decorated with whipped cream mixed with powdered sugar, cinnamon, and vanilla (see picture with whipped cream) Thanks!
     
  5. Gotta agree with my fellow foodies...TOP NOTCH cheesecake recipe! The texture is something akin to chiffon (could it be that I beat the eggs and whipping cream a bit too long? If I did, I hope I make the same mistake again!) and the ONLY deviation I made was an equal measure of pumpkin pie spice instead of the individual spices...plan on trying out a few alternatives like a banaba cheesecake using this as my base!
     
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RECIPE SUBMITTED BY

I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
 
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