Martin Sheen's Favorite Pumpkin Cheesecake
- Ready In:
- 1hr 45mins
- 9 whole graham crackers, broken (about 4 ounces)
- 1⁄4 cup sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons butter, melted
- 4 (8 ounce) packages cream cheese, at room temperature
- 1 1⁄2 cups sugar
- 3 large eggs
- 1 (15 ounce) can pumpkin puree (not pie filling)
- 1 cup heavy cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground allspice
- 1⁄4 teaspoon ground cloves
- To make the Crust: Preheat the oven to 350°F.
- Wrap a double layer of WIDE heavy-duty aluminum foil around the outside of a 10-inch springform pan. (The idea is to make it watertight). This is very important or you will have a soggy crust.
- Combine the graham crackers, sugar, and cinnamon in a food processor.
- Process until the graham crackers are very finely ground.
- Drizzle the melted butter over.
- Pulse until the crumbs begin to stick together.
- Press the crumbs over the bottom (not the sides) of the prepared pan.
- Bake in the middle of the oven until the crust is slightly golden, about 10 minutes.
- Transfer to a wire rack and cool while preparing the filling.
- To make the Filling: Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth and fluffy.
- Beat the eggs one at a time.
- Add the pumpkin and the remaining ingredients.
- Beat just until mixed.
- Pour the filing into the prepared crust.
- Place the springform pan in a large roasting pan and add hot water to come halfway up the sides of the springform pan.
- To bake and serve: Bake the cheesecake until the filling is slightly puffed and softly set and the top is golden, about 1 1/2 hours.
- Transfer the cheesecake to a wire rack to cool.
- Cover and refrigerate the cake overnight.
- Use a knife to cut around the side of the pan to loosen the cheesecake.
- Release the pan sides, cut the cheesecake into wedges, and serve.
Join The Conversation
Gotta agree with my fellow foodies...TOP NOTCH cheesecake recipe! The texture is something akin to chiffon (could it be that I beat the eggs and whipping cream a bit too long? If I did, I hope I make the same mistake again!) and the ONLY deviation I made was an equal measure of pumpkin pie spice instead of the individual spices...plan on trying out a few alternatives like a banaba cheesecake using this as my base!
This is my official "go-to" pumpkin cheesecake recipe from now on. It puffed up beautifully, and the texture was divine. I altered the spices, since I don't care for ginger, allspice, or cloves, and threw in an extra egg since the batter seemed a bit soupy compared to other cheesecake recipes. It took about 1 hour 45 minutes at 325, but there's not a crack in sight!
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I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.