Ultra-Creamy Pumpkin Cheesecake With a Hint of Brandy

Recipe by Feast Your Eyes
READY IN: 1hr 50mins




  • Preheat oven to 350°F
  • Coat 9" springform pan with cooking spray.
  • Crumb Crust:.
  • Combine graham cracker crumbs, butter, sugar and salt in a medium mixing bowl. Mix to moisten crumbs, then press into prepared pan - bottom and 2-inches up the sides. Bake 10-12 minutes until slightly darkened.
  • Pumpkin Filling:.
  • With a wire whisk or electric mixer on low speed, beat cottage cheese until smooth. Add cream cheese, brown sugar, eggs (one at a time until smooth), and flour; continue beating until smooth.
  • Add pumpkin, ginger, cinnamon, brandy, nutmeg and cloves; beat until smooth. COOK'S TIP: DO NOT OVERBEAT! If there is too much air in the batter, it will pouf up like a souffle while baking then drop into an unappetizing mess.
  • Pour the batter into the baked graham cracker crust.
  • Bake the cheesecake 1 1/2 hours on a baking sheet, or until top is firm and cake is beginning to pull away from sides of pan.
  • Cool cheesecake to room temperature on a wire rack, then chill in the refrigerator for 2 or 3 hours before unmolding and serving. COOK'S TIP: Chilling overnight is best.
  • Just before serving, decorate each slice with a daub of whip cream, chopped pecans and ginger.