Bake
Pumpkin Cheesecake
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55 Reviews
Tobie L.
December 18, 2019
I made this cheesecake for Thanksgiving and served it minus the crystallized ginger. It was a hit! Everyone loved it! My husband was eating it for breakfast, lunch and dinner. Bravo!
Sabina
November 21, 2018
I’m a little confused. What do u mean exactly by “cover the outside of a pan with the foil??” Does it mean wrap it on the outside or line the inside? Do I line the bottom as well?? And do I place it on a dry cookie sheet to bake?
efsmith
November 21, 2018
https://www.seattletimes.com/life/food-drink/why-wrap-the-cheesecake-springform-pan-in-foil/
Barbara B.
November 17, 2018
Looks fabulous but can you tell me how many ounces of gingersnaps to use in the crust?
Linda S.
April 26, 2018
i want to make this cheesecake because I love cheesecake, I really like pumpkin, it looks delicious but mostly because I love the picture. It reminds me of when I was a kid and it was holiday time!
em-i-lis
November 18, 2011
This is absolutely wonderful. AAAH! Six girlfriends and I devoured a bit more than half of this at 9am. Love it! I added a splash of bourbon and didn't top with crystallized ginger as I was out. In any case, it was divine, and I am making two for TG.
Lizthechef
November 18, 2011
So happy you enjoyed this - I have to figure out where to shoehorn this into the holiday menu(s).
Lizthechef
November 23, 2010
Gabriela, I LOVE your photo - maybe I won't bother taking one when I make mine this weekend...Happy Thanksgiving!
Dixiesmum
November 15, 2010
Thanks. You can definitely freeze cheesecake. I've been doing it for years. I wrap each piece in glad wrap, then place all in a freezer bag.
LanR
November 10, 2010
So nice meeting you at the potluck! this looks so yummy!
Lizthechef
November 10, 2010
Lovely meeting you too - did you bake the French macaroons? I ate them for breakfast!!
lapadia
November 9, 2010
Hi Lizthechef! I am starting a new comment box because of a computer "thing" - if there are more than 2, it automatically starts a new comment box, haven't figured out why yet. Anyway, seriously, I am passing on my version, never took a picture of the ones I have made, can't make one this week. I KNOW yours and I will shout out to all that...it is SO delicious! BTW...I am envious of all the fun you all had down in San Francisco and on the other hand, love hearing all about it! Love your blog too!
Lizthechef
November 9, 2010
I am hopeless re computer-speak but love your recipes. Submit, submit :)
lapadia
November 9, 2010
Love, love, love pumpkin cheesecake, your recipe just about "mirrors" mine, which includes toasted crushed pecans in the crust, a sour cream layer on top with toasted pecans sprinkled around the edge. Not entering it...best of luck!
CallMeAmaesing
November 9, 2010
this looks awesome!!! I LOVE PUMPKIN.. and i love cheesecake. a match made in heaven... good thing my mom still pays the gas bill haha.
fiveandspice
November 9, 2010
Love, love, love. That's all I have to say. One year I had Thanksgiving with a friend's family and they had no pumpkin pie, only pumpkin cheesecake. I was devastated by the missing pie...until I tasted the cheescake. It was delicious. I'll admit I still missed the pie - I'm a tradition stalwart, and it sounds like I'm in good company - but I'm excited now to have a delicious looking recipe for a pumpkin cheesecake too. Thanks!
Lizthechef
November 9, 2010
Gotta have the pie as well, I totally agree. I make mine in my Mom's vintage ceramic pie plate.
Daphne
November 8, 2010
Hi Liz, I'm another "So fun meeting you this weekend" person....
Love the photo of your loved ones and the cheesecake recipe too. Is that an avocado pit they sprouted and then planted sitting on the counter?
I remember trying to start those plants from the pits of avocados poked with toothpicks during this time period. A a fresh pit suspended, just partially dipped in water filled jars would grow roots. We always lost patience though, and never got one into soil....
Love the photo of your loved ones and the cheesecake recipe too. Is that an avocado pit they sprouted and then planted sitting on the counter?
I remember trying to start those plants from the pits of avocados poked with toothpicks during this time period. A a fresh pit suspended, just partially dipped in water filled jars would grow roots. We always lost patience though, and never got one into soil....
Lizthechef
November 8, 2010
Love your sharp eyes! No doubt you observed my Mom's wine glass at the ready as well. Indeed, my mother had sprouted an avocado seed.She loved to garden and kept plants indoors during Pennsylvania winters. When she and my Dad finally moved to San Diego, she had the great joy of a Haas avocado tree on their yard...It was great fun meeting you this past weekend! Thank you for being so welcoming.
betteirene
November 8, 2010
What a coincidence. . .I'm in the middle of writing my own submission to this contest, and the daughter-in-law I live with just asked if I had a recipe for a pumpkin cheesecake to take to her grandmother's house on T-Day. Her grandmother serves at 1, so they have lunch there and dinner here, and she reports back with all kinds of horror stories, like last year's banana (?!) cheesecake that was more like soup, so they froze it to be able to slice it. She wants to show up the aunt who made it, and I'm sure your recipe is just the ticket. Thanks for helping me help her. I'll have to tell my son to make sure to take a photo similar to yours, but it won't be as sweet if DIL is gloating, will it? And, do you use TJ's crystallized ginger? It's garnishing my recipe, too! I love that stuff--I use it in gingerbread cookies and cakes, in oatmeal cookies instead of raisins, in stuffing for pork chops and chicken bakes.
Lizthechef
November 8, 2010
So flattered - my recipe is pretty fool-proof. I like TJ's crystallized ginger although it is no longer sugared on the outside. I like the sparkly kind from Whole Foods too. Love the family story too...
TheWimpyVegetarian
November 8, 2010
It was so great to finally meet you this weekend!!!! Hope you got back to SD safe and sound. And this recipe looks like another great one from you to try! I love love love pumpkin cheesecake and this might be dessert for Thanksgiving! And what a great photo - really love it.
Lizthechef
November 8, 2010
Just home from the airport and still walking on air after such fabulous get-togethers with you and other food 52'ers, not to mention Amanda! Thanks -
JSCooks
November 8, 2010
So great to meet you at the potluck. I adore pumpkin cheesecake and yours looks fantastic. And the photo -- priceless!
Midge
November 7, 2010
I'd rather have this than pumpkin pie any day. Sounds fabulous.
Lizthechef
November 8, 2010
A huge fan of your entries on the site - thanks for your comment. For me, I am still stuck on pie for the big day...
MyCommunalTable
November 6, 2010
Pumpkin Cheesecake with ginger...OMG. It sounds perfectly naughty. I will be making this... BTW...cheesecake freezes beautifully. Love the floss idea.
Lizthechef
November 6, 2010
Serving it after soup makes it easier for me to rationalize all the calories...After all, it's only once a year ;)
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