Recipe by Sharlene~W
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 Deb's 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.
- 9 whole graham crackers, broken (about 4 ounces)
- 59.14 ml sugar
- 4.92 ml ground cinnamon
- 59.16 ml butter, melted
- 4 (907.18 g) package cream cheese, at room temperature
- 354.88 ml sugar
- 3 large eggs
- 425.24 g can pumpkin puree (not pie filling)
- 236.59 ml heavy cream
- 9.85 ml pure vanilla extract
- 4.92 ml ground ginger
- 2.46 ml ground nutmeg
- 2.46 ml ground allspice
- 1.23 ml ground cloves
Directions See How It's Made
- 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.