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    You are in: Home / Recipes / Rich and Creamy Pumpkin Cheesecake Recipe
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    Rich and Creamy Pumpkin Cheesecake

    Rich and Creamy Pumpkin Cheesecake. Photo by Vseward (Chef~V)

    1/4 Photos of Rich and Creamy Pumpkin Cheesecake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    15 mins

    1 hr 30 mins

    Vseward (Chef~V)'s Note:

    This recipe was given to me by a friend a long time ago, not sure where she got it, I just know it's the most requested pumpkin cheesecake recipe I have. When I want to splurge on cheesecake, this is it!!! Very rich and creamy, tastes like what you would expect in a restaurant.

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    Units: US | Metric

    Graham Cracker Crust

    Cheesecake Filling


    1. 1
      Preheat the oven to 350°F.
    2. 2
      Wrap a double layer of WIDE heavy-duty aluminum foil around the outside of a 10-inch springform pan. (To make it watertight).
    3. 3
      Combine the graham crackers, sugar, and cinnamon, drizzle the melted butter over crumbs and mix.
    4. 4
      Press the crumbs over the bottom (not the sides) of the prepared pan.
    5. 5
      Bake in the middle of the oven until the crust is slightly golden, about 10 minutes.
    6. 6
      Transfer to a wire rack and cool while preparing the filling.
    7. 7
      To make the Filling: Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth and fluffy.
    8. 8
      Beat the eggs one at a time.
    9. 9
      Add the pumpkin, cream, vanilla and spices and beat just until mixed.
    10. 10
      Pour the filing into the prepared crust.
    11. 11
      Place the springform pan in a large roasting pan and add hot water to come halfway up the sides of the springform pan.
    12. 12
      Bake the cheesecake until the filling is slightly puffed and softly set and the top is golden, about 1 1/2 hours.
    13. 13
      Transfer the cheesecake to a wire rack to cool.
    14. 14
      Cover and refrigerate the cake overnight.
    15. 15
      Use a knife to cut around the side of the pan to loosen the cheesecake.

    Ratings & Reviews:

    • on November 01, 2012


      I don't care for pumpkin pie but I couldn't get enough of this cheesecake! This was the absolute richest and creamiest one I've ever made. I've tried a lot of high end restaurant cheesecakes and this tasted better than those! I used about a 1/2 cup of dark brown sugar and the rest white, made a ginger snap crust with ground pecans in it, added extra spice and a little rum. This is the only pumpkin cheesecake recipe I will ever use. Nothing comes close!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 20, 2007


      More deserving of 5 stars!!!! Never made a cheesecake before and this recipe perked my interest. I'm so happy I made it. It was a HUGE hit at my Thanksgiving table. It was Rich and creamy and everyone was Mmmmmm with every bite. I will make cheesecakes now because of this recipe. I heard the water bath makes it more creamy... whether it did or not, It Was DELICIOUS! Great Recipe everybody should try this one.

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


    Nutritional Facts for Rich and Creamy Pumpkin Cheesecake

    Serving Size: 1 (144 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 399.2
    Calories from Fat 245
    Total Fat 27.2 g
    Saturated Fat 15.4 g
    Cholesterol 117.6 mg
    Sodium 277.0 mg
    Total Carbohydrate 33.6 g
    Dietary Fiber 0.4 g
    Sugars 27.6 g
    Protein 6.6 g

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