Pumpkin Cheesecake

"Break tradition and forget the pie! Serve this cheesecake instead. OK, I like the pie too, no reason not to have both.;-)"
 
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photo by SweetsLady photo by SweetsLady
photo by SweetsLady
photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime photo by PalatablePastime
Ready In:
1hr 15mins
Ingredients:
24
Serves:
12
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ingredients

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directions

  • Place rack in center of oven.
  • Preheat oven to 350°F.
  • Make crust: Combine all crust ingredients in a bowl.
  • Press onto bottom of 10 inch springform pan and bake for 10 minutes.
  • Remove to cool.
  • Make filling: Whisk together pumpkin, eggs, spices, salt and ¾ cup of the sugar.
  • Cream together cream cheese and remaining sugar.
  • Beat in cream, cornstarch and vanilla.
  • Carefully beat in pumpkin mixture.
  • Pour into crust. Lift pan 1 inch off counter and let drop (this breaks up any air bubbles in the batter that may contribute to cracking). Bake for 40-45 minutes, or until center is set. Run a thin, sharp knife around edge of pan to release crust (this too helps inhibit cracking).
  • Let cool, covered loosely, overnight.
  • Remove sides of pan and put on your prettiest serving platter.
  • Garnish with cinnamon whipped cream and caramel sauce (if desired); dust top of cake lightly with more cinnamon.
  • For cinnamon whipped cream: Beat cream until foamy. Beat in sugar and cinnamon until the cream holds soft peaks.
  • Note: Although this cheesecake has never cracked for me, I know it has for others - but not to worry as the cinnamon whipped cream topping embellishes everything and the cheesecake is just gorgeous! ;-).

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Reviews

  1. This is the first time I have made cheesecake so this is a newbie review for it. My cheesecake cracked really bad but I think I overcooked it. My mother turned the oven down and we cooked it longer than advised. I treated it more like a cake and did the tooth pick test on it(waited for it to be mostly clean b4 pulling it.). I added a couple more table spoons of sugar to the batter and the whip cream so I think that is more of a "to taste" ingrediant. This is a receipe that I want to try again and again. It had an excellent taste. The whip cream was a perfect accompaniment. I did not drizzle caramel over it(time crunch) but will next time. Overall even with it overcooked (my fault) it was EXCELLENT!!!!
     
  2. Perfection! Nice cheesecake flavor, not overpowered by pumpkin. Wonderful with the cinnamon whipped cream and carmel sauce, do not skip! Only problem, I ate way too much of the cheesecake myself!
     
  3. I was in the mood for something pumpkin and with fall coming this looked good. This is To Die For Good!!!
     
  4. Good cheesecake!! l followed allmost everything exept the topping. Which l mixed up sourcream and whipped cream with icing shugar and cinnamon just to personal taste. Even turned out moist and didnt crack.
     
  5. Mmmmmm! This tasted sooo good. I made this cheesecake for DH's co-worker's birthday. She's the usual office baker, so I thought it was sad that she'd have store-bought treats for her birthday. This is creamy, pumpkiny and perfectly spiced. The only thing I changed was to make the crust with all grahm crackers, due to a nut allergy. Just increased crumbs to a total of 1 1/2 cups and omitted the pecans (even though I personally would have loved them!). I did put a pan of hot water on the oven rack below the one on which the cheesecake baked, and the cheesecake came out perfect...not a crack in sight. I ran the knife around the edge right away as suggested also. I know I will make this again, and the only thing that I'll do differently is to bake it slightly longer. I took it out at 45 minutes and didn't worry about the jiggly center, but it never did firm up as much in the middle as I'd have liked. I think another 5 minutes of baking time will correct that problem. The cinnamon whipped cream was yummy, too, and some of the guys at the office wanted to know why the "Cool Whip" tasted so good! :-D
     
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Tweaks

  1. This was very delicious. My only problem was that although it looked set after it cooled, it was still very soft in the center and I prefer it to be a little firmer. I used the Neufchatel instead of full fat cream cheese- maybe that was why? Regardless, it tasted fabulous and the cinnamon whipped cream was the crowning jewel- don't skip it. The crust- I was skeptical about the small amount of butter and it seemed like it would be too crumbly. I nearly doubled the butter and it was very crispy, reminding us a bit of pecan pie. In retrospect I think it was probably unnecessary, but a tasty twist.
     
  2. This was the first pumpkin cheesecake I've ever attempted to make(or cheesecake for that matter). It came out delicious, everyone LOVED it and none of us had ever had pumpkin cheesecake before. I ended up burning the crust because it was too moist and I tried to cook it longer. Suprisingly enough that didnt have any affect on the taste whatsoever. I used cinnamon grahm crackers and crushed them myself for the crust and left out the pecans(I don't particularly like them). I think I used about a half a cup of regular sugar and the other half, plus a lil extra, of dark brown sugar. I left out the cloves because I did not have any. The whipped topping I changed a lot. I used powdered sugar instead of icing and the cinnamon seemed to be really strong. I added some vanilla, milk and some regular sugar until I felt it tasted right. Overall it was very good and both the kids have already asked me to make it for their birthdays. I will make this again
     
  3. Great recipe!! Cake had excellent flavor and texture. Very smooth. I used almonds instead of pecans in the crust since I had them on hand. Had some cracking when the cake cooled but I put the Cinnamon Whip on top and spackled the cracks. Nice look and no one knew. Yummy!!!
     

RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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