Make Ahead

Pumpkin Cheesecake

November  8, 2010
Author Notes

This is the BEST cheesecake I have ever made. If you know me, you know I can't make a new recipe without altering it somehow! This recipe is a combination of my own recipe I used for years and my Gram K’s recipe for plain cheesecake, which she just recently shared with me. To Holiday-up this cheesecake I added a mixture of pumpkin and spices, to make a delish, smooth, and creamy cheesecake with holiday cheer.

Hope You Enjoy! —Askiba

  • Serves 8
  • 1 1/2 cups vanilla wafters
  • 2 tablespoons brown sugar
  • 5 tablespoons melted butter
  • 1/2 cup pecans
  • 3 - 8 ounces pkgs cream cheese
  • 3/4 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 5 eggs
  • 1/8 cup heavy cream
  • 1 teaspoon lemon zest
  • 15 ounces pumpkin puree
  • 1/4 teaspoon ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cloves
  • 1/8 cup sour cream
In This Recipe
  1. In a food processor, process all ingredients except the melted butter. Once processed into fine crumbs, stir in the butter. Then press the crust into the bottom of a spring form pan or a deep pie dish. Bake @ 375 degrees for 7 minutes or so. (reduce oven temperature to 300 degrees and place a dish with water in the oven)
  2. Beat cream cheese, sugar and vanilla until combined.
  3. Add eggs one at a time and make sure to incorporate each completely before moving on to the next.
  4. Beat in whipping cream and zest.
  5. Whisk the pumpkin puree, ginger, cinnamon, nutmeg, cloves and sour cream together in a bowl.
  6. Fold the pumpkin mixture into the cheesecake mixture until incorporated all the way through.
  7. Pour the filling into the crust.
  8. Place the cheesecake next to the pan of water and bake at 300-degrees for 1 hour and 5 min (or until the middle is set).

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  • Britni Sandberg
    Britni Sandberg
  • Sagegreen
  • Askiba