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    You are in: Home / Recipes / Martin Sheen's Favorite Pumpkin Cheesecake Recipe
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    Martin Sheen's Favorite Pumpkin Cheesecake

    Martin Sheen's Favorite Pumpkin Cheesecake. Photo by Sharlene~W

    1/5 Photos of Martin Sheen's Favorite Pumpkin Cheesecake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    15 mins

    1 hrs 30 mins

    Sharlene~W's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    For Crust

    For Filling

    Directions:

    1. 1
      To make the Crust: Preheat the oven to 350°F.
    2. 2
      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.
    3. 3
      Combine the graham crackers, sugar, and cinnamon in a food processor.
    4. 4
      Process until the graham crackers are very finely ground.
    5. 5
      Drizzle the melted butter over.
    6. 6
      Pulse until the crumbs begin to stick together.
    7. 7
      Press the crumbs over the bottom (not the sides) of the prepared pan.
    8. 8
      Bake in the middle of the oven until the crust is slightly golden, about 10 minutes.
    9. 9
      Transfer to a wire rack and cool while preparing the filling.
    10. 10
      To make the Filling: Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth and fluffy.
    11. 11
      Beat the eggs one at a time.
    12. 12
      Add the pumpkin and the remaining ingredients.
    13. 13
      Beat just until mixed.
    14. 14
      Pour the filing into the prepared crust.
    15. 15
      Place the springform pan in a large roasting pan and add hot water to come halfway up the sides of the springform pan.
    16. 16
      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.
    17. 17
      Transfer the cheesecake to a wire rack to cool.
    18. 18
      Cover and refrigerate the cake overnight.
    19. 19
      Use a knife to cut around the side of the pan to loosen the cheesecake.
    20. 20
      Release the pan sides, cut the cheesecake into wedges, and serve.

    Ratings & Reviews:

    • on November 21, 2012

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 18, 2009

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 26, 2007

      55

      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.

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

    Read All Reviews (14)

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    Nutritional Facts for Martin Sheen's Favorite Pumpkin Cheesecake

    Serving Size: 1 (142 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 549.7
     
    Calories from Fat 355
    64%
    Total Fat 39.4 g
    60%
    Saturated Fat 22.2 g
    111%
    Cholesterol 167.1 mg
    55%
    Sodium 353.2 mg
    14%
    Total Carbohydrate 43.7 g
    14%
    Dietary Fiber 0.6 g
    2%
    Sugars 35.4 g
    141%
    Protein 7.6 g
    15%

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