Rating: 5 stars
6 Ratings
  • 5 star values: 6
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Even if you're not a huge pumpkin pie fan, it's hard to pass on a slice of this decadent pumpkin cheesecake. Sweet pumpkin is enhanced with warming spices and brown sugar, and perfectly balanced by the smooth, rich tang of cream cheese. Our pumpkin cheesecake recipe is easy to make, but we can almost guarantee, it'll be the first thing to disappear from the dessert table. 

Recipe by MyRecipes November 2010

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Credit: Jen Causey, Food Styling: Gordon Sawyer and Tina Stamos, Prop Styling: Lydia Pursell

Recipe Summary test

prep:
40 mins
bake:
1 hr 15 mins
chill:
10 mins
total:
1 hr 65 mins
Yield:
10 Servings
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Ingredients

CRUST:
FILLING:

Directions

Instructions Checklist
  • Make crust: Preheat oven to 350°F. Butter an 8-inch springform pan. Cover outside of pan with 2 layers of foil. Stir together all crust ingredients. Press into bottom and up sides of pan. Bake for 10 minutes. Let cool on a rack.

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  • Make filling: With an electric mixer on medium speed, beat cream cheese and both sugars until light. Beat in eggs and yolks, 1 at a time. Beat in pumpkin, sour cream and vanilla. Reduce speed to low; beat in flour and spice. Pour into crust.

  • Place cheesecake in a large roasting pan; fill pan with 2 inches of hot water. Bake until cake is set around edges but still slightly jiggly when lightly shaken (cheesecake will firm as it cools), 55 to 65 minutes. Transfer to a wire rack and let cool to room temperature. Cover and chill for at least 10 hours or up to 2 days.

Nutrition Facts

590 calories; fat 41g; saturated fat 22g; protein 10g; carbohydrates 49g; fiber 3g; cholesterol 185mg; sodium 434mg.
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