Martin Sheen's Favorite Pumpkin Cheesecake

Recipe by SharleneW
READY IN: 1hr 45mins
SERVES: 12-16




  • 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.