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Pumpkin Cheesecake

Pumpkin Cheesecake - 6

I have been loving the cool, crisp days we’ve been having lately (although, not the rain…I can do without that). I’m sure there are warmer days still on the way, but for now I’m enjoying the nice fall weather. This past weekend I also baked my first pumpkin treat of the season, this pumpkin cheesecake, which was a bit of an experiment. You see, I’m not a fan of pumpkin cheesecakes that have so much pumpkin in them that the cheesecakes lose their texture and taste more like pumpkin pie with cream cheese added to the mix. Instead, I like the pumpkin and spices to be much more subtle, which I think really highlights the flavor and texture of the cheesecake. Hubby and I cut into this cheesecake the following day after it had been refrigerated overnight, and we both instantly fell in love with it! It tastes like cheesecake, not pumpkin pie, but it still has a perfectly pumpkin and spice fall flavor. I’ll definitely be making this again – probably for Thanksgiving dinner!

For the graham cracker crust:

For the filling:

Preheat the oven to 450 degrees. Crush 2 cups worth of graham crackers into a medium bowl. Stir in the ginger, and then stir in the melted butter so that the mixture becomes moist.

Pumpkin Cheesecake - 1

Press the crust into the bottom and slightly up the sides of a 9″ springform pan. Stick the pan in the freezer while you make the cheesecake batter so that the butter will firm up the crust.

Pumpkin Cheesecake - 2

In a large bowl, beat the cream cheese until fluffy, about 2 minutes. Beat in the sugars and spices. Add in the eggs one at a time, beating well after each addition. Beat in the sour cream and pumpkin.

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Pour the batter into the graham cracker crust and smooth out on the top.

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Bake 15 minutes, and then open the oven door and lower the temperature to 200 degrees. Close the door and continue baking for about an hour longer or until the edges of the cheesecake are set but the center still wiggles when the pan is shaken. Cool the cheesecake on a rack and then refrigerate at least 3 hours before serving.

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Serve drizzled with warm caramel sauce.

Pumpkin Cheesecake - 7

Posted by on September 14, 2010.

Tags: ,

Categories: desserts & sweets

3 Responses

  1. I made this cheesecake for our Thanksgiving dinner tonight, and tried a slice today after a full nights refrigeration. The taste is wonderful – subtle pumpkin, and pleasently mellow spices. However, it seems slightly undercooked. I baked it for the full cooking time, even adding in about eight minutes. It was still very soft and almost mushy in the centre. I’m not sure if it was supposed to be like that, but it didn’t seem firm enough, even for a creamy cheesecake. Next time, I would increase the baking time and just put foil over top so it doesn’t brown too much.

    Also, one more thing, this is seriously one of the prettiest cheesecakes I’ve ever made. No cracks whatsoever, and the spices dotted throughout look great! Thanks for a wonderful recipe.

    by Alexandra on Oct 10, 2010 at 6:13 pm

  2. I made this yesterday and followed the recipe completely- I found that I had so much filling that I had to leave aside atleast a third of it and I found the crust was too thick and somewhat dry- not sure if im the only one this has happened to but other than the measurements the filling was fantastic- next time i make it im definatley adding more butter to the crust or using less graham crumbs.

    by michelle on Oct 11, 2010 at 10:12 am

  3. I made this cheesecake tonight and it came out perfect just like yours pictured! It made a 9 inch pan quite full, so its thick like a new york cheesecake, and I ended up baking it for 15mins at 450, and then about 1hr and 40 mins at 200. This baking method is the best way to do cheesecakes, and a full pan will usually take that long. It sure is good though! I’m using some warmed up Dulce de Leche as my drizzle.

    Oh, I also left my graham cracker crust plain (no ginger) and substitued 1/4t ground clove, and 1/4t ground ginger for the 1/2t cardamom, which I didnt have.

    Thanks for this recipe!

    by Jenny on Oct 27, 2010 at 11:16 pm

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About Sugarcrafter

Hi there! I’m Tracy, and I live in upstate NY. My husband and I met in college and have been married since 2005. A Canning, baking, writing, photography, and even cleaning (yes, cleaning – it can be oddly relaxing), are all things that I enjoy. This blog brings all of those passions together – but […]more →