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    You are in: Home / Recipes / Pumpkin Spice Cheesecake Recipe
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    Pumpkin Spice Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    Chef Gary in Mesquite, TX's Note:

    A creamy pumpkin cheesecake topped with whipped cream, pecan halves, and caramel sauce. A hint of brandy enhances the flavors of the pumpkin and spices. Using gingersnap cookie crumbs further enhances the flavor of the dessert.

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    Serves: 16



    Units: US | Metric


    1. 1
      Preheat the oven to 325°F if using a silver 9-inch springform pan, or 300°F for a dark pan. Grease the pan with shortening and wrap bottom with foil to prevent leakage. Place a pan of hot water on the bottom shelf of the oven.
    2. 2
      Prepare the crust. In a small bowl, mix graham cracker crumbs, 2 tablespoons of sugar and the melted butter. Press the crumb mixture in the bottom of the pan. Bake the crust for 10 minutes. Cool completely at room temperature.
    3. 3
      Prepare the filling. In a small bowl, mix flour, pumpkin pie spice, brandy and pumpkin; then set aside. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually beat in the brown sugar and 2/3 cup of white sugar until smooth.
    4. 4
      Gradually beat in pumpkin mixture until smooth. On low speed, beat in 1 egg at a time just until blended.
    5. 5
      Pour filling into pan and bake 1 hour 20 minutes to 1 hour 30 minutes. The cake is done when a small circle about 3 inches wide in the middle of the cheesecake wiggles when the pan is tapped with a wooden spoon.
    6. 6
      Turn oven completely off and allow the cheesecake to cool gradually for 1 hour. Remove the cake from the oven, and using a knife, move between the cheesecake and the pan sides to loosen the cheesecake. Allow to cool at room temperature on a rack for an additional 30 minutes. Refrigerate 6 hours or overnight before serving.
    7. 7
      To serve, again move along the inside of the pan sides with a knife, and then carefully remove the side. Top with whipped cream, pecan halves, and drizzle with caramel sauce. Cut into 16 slices. Store covered in refrigerator.

    Ratings & Reviews:

    • on November 03, 2012


      This creation is pure decadence. So creamy and rich that you really can't eat more than one slice (1/16th) at a time. I just followed the directions and it came out as perfect as anything you could buy with no center sinking and a clean removal from the pan. I used Rum-Glazed Spiced Pecans for the pecans and with those and the caramel sauce there was sure no whipped cream needed. In fact I do think that whipped cream would detract from the wonderful spice, pumpkin, caramel and nuts which were a completely perfect experience at that point. Made for PAC, Fall 2012.

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    Nutritional Facts for Pumpkin Spice Cheesecake

    Serving Size: 1 (165 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 499.2
    Calories from Fat 315
    Total Fat 35.0 g
    Saturated Fat 18.7 g
    Cholesterol 155.3 mg
    Sodium 276.7 mg
    Total Carbohydrate 40.4 g
    Dietary Fiber 0.8 g
    Sugars 28.4 g
    Protein 7.1 g

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