Martin Sheen's Favorite Pumpkin Cheesecake

READY IN: 1hr 45mins
Recipe by SharleneW

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.

Top Review by Debs Recipes

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.

Ingredients Nutrition


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

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