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    You are in: Home / Recipes / Pumpkin Cheesecake-Cpk Recipe
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    Pumpkin Cheesecake-Cpk

    Pumpkin Cheesecake-Cpk. Photo by agoodcookie

    1/1 Photo of Pumpkin Cheesecake-Cpk

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    agoodcookie's Note:

    Another recipe from the California Pizza Kitchen cookbook. This is slightly time consuming, but well worth the effort! The top of my cheesecakes always crack, so to disguise the fact, I always top them with piped freshly whipped cream! :o)

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    Serves: 12


    9-inch ...

    Units: US | Metric


    1. 1
      To make the crust:.
    2. 2
      Combine the graham cracker crumbs and sugar in a food processor. Pulse to combine. With the machine running, pour the melted butter through the feed tube and process just until mixture forms a soft mass.
    3. 3
      Remove from processor and firmly press into the base of a 9-inch springform pan, spreading evenly.
    4. 4
      To make the cheesecake:.
    5. 5
      Preheat the oven to 350°F.
    6. 6
      In the bowl of an electric mixer fitted with the flat beater attachment, beat the cream cheese until soft, stopping the mixer occasionally to scrape the sides and bottom of the bowl with a rubber spatula.
    7. 7
      Add the brown sugar and continue beating until thoroughly incorporated and creamy.
    8. 8
      In a separate bowl, stir together the flour, cinnamon, cardamom, cloves, ginger and nutmeg. Add to the cream cheese mixture and beat until thoroughly combined, stopping to scrape down the bowl.
    9. 9
      In the same way, beat in the sour cream and then, one at a time, the eggs, scraping down the bowl after each addition. Add the vanilla and pumpkin and beat to combine.
    10. 10
      Pour filling into prepared pan and place on the center rack of the oven. Bake for 1 hour. Test for doneness by gently moving the pan to see if the center has firmed up-a sign that it is done. If still slightly liquid leave in the oven for up to another 20 minutes to set up.
    11. 11
      When done cool to room temperature then refrigerate overnight before removing sides of pan.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    • on September 29, 2008


      My, oh my, this was wonderful! I made it when we had company and they complimented the crust and lightness of the cheesecake. I loved the spices! I used light brown sugar because I didn't have dark, but followed everything else exactly. Thanks for this one agoodcookie, it will be made again, probably for Thanksgiving!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 04, 2008


      I loved the spices in this one -- they made this cheesecake a little different from most pumpkin cheesecakes that I've eaten before. Thanks for posting! :) Made for PAC Spring 08

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


    Nutritional Facts for Pumpkin Cheesecake-Cpk

    Serving Size: 1 (166 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 488.2
    Calories from Fat 291
    Total Fat 32.3 g
    Saturated Fat 19.4 g
    Cholesterol 139.8 mg
    Sodium 333.3 mg
    Total Carbohydrate 43.7 g
    Dietary Fiber 1.2 g
    Sugars 34.0 g
    Protein 7.7 g

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