Pumpkin Cheesecake

Oct 29, 2010


If you want to WOW the family at the Thanksgiving Day meal, make this fantastic combination of two American favorites:  A New York Style Cheesecake with a Pumpkin Pie twist.  This yummy cake has the velvety smooth texture of a lovely cheesecake combined with a subtle flavor of pumpkin.  Bring this over and listen to the family rave about this different Thanksgiving Dessert!


2 cups graham cracker crumbs

1/4 cup light brown sugar

1/2 tsp ground cinnamon

6 ounces melted salted butter (1 1/2 sticks)


24 ounces cream cheese — at room temperature (3 packages)

15 ounces pureed pumpkin (1 can)

3 eggs

1 egg yolk

1/4 cup sour cream

1 1/2 cups sugar

1/4 tsp ground ginger

1/2 tsp ground cinnamon

1/8 tsp fresh ground nutmeg

1/8 tsp ground cloves

2 Tbl all-purpose flour

1 Tbl vanilla extract

1 Maple Bourbon Whipped Cream


  •  Preheat oven to 350 degrees F.
  •  Prepare a 9-inch cake pan with pan spray and lined with parchment on the bottom and sides. Set aside.

For crust:

  •  In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into the prepared pan. Set aside.

For filling:

  •  In a stand mixer, beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar, spices, flour and vanilla. Beat together until well combined.
  •  Pour into crust and spread out evenly. Place pan in a water bath (larger pan filled halfway up the cake pan.  Bake in the water bath for about 90 minutes until the cheesecake is set.
  •  Remove from the oven and let sit until thoroughly cooled (about an hour). Cover with plastic wrap and refrigerate for 4 hours (preferably overnight).
  •  Remove from the cake pan by inverting on a flat platter and then flipping it over again. Slice and serve with the Maple Bourbon Whipped Cream.

Servings: 12

Cooking Times

Preparation Time: 15 minutes

Cooking Time: 1 hour and 30 minutes


Top with crumbled ginger snap cookies.