Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

A delicious alternative to the traditional Pumpkin Pie at Thanksgiving or Christmas.

Ingredients Nutrition


  1. For topping: Place sugar in small bowl; add butter and cut in until mixture resembles coarse meal.
  2. Stir in pecans and set aside.
  3. For cheesecake: Blend crumbs, ¼ cup sugarand butter in bowl.
  4. Press into bottom and up sides of 9 inch diameter springform pan.
  5. Chill.
  6. Preheat oven to 350 degrees F (165C).
  7. Beat cream cheese until smooth.
  8. Mix in white and brown sugars.
  9. Add eggs, one at a time, and beat until fluffy.
  10. Blend in pumpkin, cream and spices.
  11. Pour into crust.
  12. Bake until centre no longer moves when pan is shaken, about 1 ½ hours.
  13. Sprinkle topping over cheesecake.
  14. Bake 15 minutes longer.
  15. Cool.
  16. Cover and refrigerate overnight.
  17. (can be prepared 2 days before serving).
Most Helpful

It looks and sounds like the recipie I had on the Detroit Princess on October 15, 2005! if it is it is the best ever! Thank you. # 173052

lmg090657 October 19, 2005

Absolutely the BEST Pumpkin Cheesecake I've ever tasted! It was definately worth the extra effort to make. I made for 12 of my friends and they all LOVED it and want the recipe. YUMMY!!!!!!

KKAL61 October 16, 2004