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    You are in: Home / Recipes / Pumpkin Cheesecake a La Martha Stewart Recipe
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    Pumpkin Cheesecake a La Martha Stewart

    Pumpkin Cheesecake a La Martha Stewart. Photo by yogiclarebear

    1/2 Photos of Pumpkin Cheesecake a La Martha Stewart

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    Princess Tomato's Note:

    I got this recipe off Martha Stewart's website. It's absolutely WONDERFUL! I love pumpkin, but it's just not in enough things. So here's a good cheesecake for you. Hope you enjoy it! My Notes: I don't use the pecans in the crust, but it's because I'm allergic to some nuts, and I don't like to push my luck. I'm sure they'd be wonderful in there, though. If you don't use them, you could probably just toss a few more cookies worth of crumbs in like I do.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the crust

    For the filling

    Directions:

    1. 1
      Preheat oven to 325°.
    2. 2
      Place gingersnaps in the bowl of a food processor, and process until finely ground.
    3. 3
      Add pecans, melted butter, sugar, and cinnamon.
    4. 4
      Process just until combined and the mixture holds together.
    5. 5
      Transfer the cookie mixture to a 9-inch nonstick springform pan, and pat out evenly to make the crust, lining the sides of the pan about 1 1/2 inches of the way up.
    6. 6
      Bake for 10 minutes. Cool completely on a wire rack.
    7. 7
      In a small bowl, whisk together flour, ginger, cinnamon, and nutmeg; set aside.
    8. 8
      In another bowl, beat the cream cheese and sugar on medium speed until light and fluffy, about 2 minutes.
    9. 9
      Add pumpkin, bourbon, vanilla, and flour mixture. Beat to combine.
    10. 10
      Add eggs, one at a time, beating to incorporate after each addition.
    11. 11
      Pour batter into prepared crust.
    12. 12
      Wrap the outside of the springform pan with a double layer of aluminum foil.
    13. 13
      Place in a roasting pan. Add enough hot water to come halfway up the sides of the springform pan.
    14. 14
      Bake until cake is set in the center, about 1 hour and 45 minutes.
    15. 15
      Remove from water, and cool on a wire rack.
    16. 16
      Remove foil, and refrigerate for at least 4 hours and up to overnight.
    17. 17
      Serve with whipped cream, if you'd like.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    • on December 17, 2008

      55

      This recipe is awesome!!!! I made it a few years ago and now it is requested every single Thanksgiving and Christmas! Thank you for posting it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 30, 2007

      55

      I made this a few years ago and loved it. I couldn't find the recipe again until I found it here. This is the best pumpkin cheesecake I have ever had! Thank you for posting this recipe here!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 22, 2007

      25

      I'm sorry but I really did not care for this cheesecake. I'm giving it two stars because my SIL liked it so she brought it home after our Thanksgiving meal. I found it to be too soft and the flavor to be on the bland side. I was expecting a very rich tasting cheesecake and it just wasn't there. I did like the flavor of the crust, though.

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

    Read All Reviews (4)

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    Nutritional Facts for Pumpkin Cheesecake a La Martha Stewart

    Serving Size: 1 (190 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 536.8
     
    Calories from Fat 304
    56%
    Total Fat 33.8 g
    52%
    Saturated Fat 20.0 g
    100%
    Cholesterol 163.8 mg
    54%
    Sodium 372.8 mg
    15%
    Total Carbohydrate 48.2 g
    16%
    Dietary Fiber 0.8 g
    3%
    Sugars 31.7 g
    127%
    Protein 9.5 g
    19%

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