Dessert & Baked Goods › Pumpkin Cheesecake

Pumpkin Cheesecake

We've never met a cheesecake we didn't like. But pumpkin and its accompanying spices of cinnamon, nutmeg, cloves and ginger make a phenomenal filling. For best results, allow the cheesecake to sit overnight in the refrigerator. Of course, we're not going to stop you from digging in as soon as it cools from the oven.

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About Brian Stone

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About Pumpkin Cheesecake

We've never met a cheesecake we didn't like. But pumpkin and its accompanying spices of cinnamon, nutmeg, cloves and ginger make a phenomenal filling. For best results, allow the cheesecake to sit overnight in the refrigerator. Of course, we're not going to stop you from digging in as soon as it cools from the oven.

About Brian Stone

Born and raised in Dighton MA, Brian pursued a Television Production degree at Marietta College. After spending a few years working in TV news, Brian decided it wasn't for him and chose to follow his passion for cooking. He graduated from the Johnson & Wales University Culinary School in Vail, Colorado, and after honing his skills in Colorado, moved back home to purchase Alice's Last Stop restaurant. You can often find lines out the door on any given morning at Alice's, with Brian in the back, dishing out his egg stacker specials, or on Thursday, Friday, and Saturday nights serving up fish & chips, meatloaf and other classic dinner favorites.

Recipe

Print recipe

Ingredients

Crust

  • 2 cups graham crackers, ground
  • 2 tbsp sugar
  • ½ cup melted butter

Filling

  • 32 oz (2 lb) cream cheese, softened
  • 1½ cups sugar
  • 5 eggs
  • 1 tbsp vanilla extract
  • 1 cup sour cream
  • 15 oz can pumpkin filling
  • 1 tsp ground cloves
  • 1 tsp nutmeg
  • 1 tsp ginger
  • 2 tsp cinnamon

Special Equipment

How-to

  1. Preheat oven to 325°
  2. Prepare a 9" springform pay with a layer of wax paper.  Spray lightly with non-stick cooking spray
  3. Combine crust ingredients and press into springform pan. Place crust in the freezer while making the filling
  4. Combine and mix filling ingredients. Pour into the frozen crust
  5. Place cheesecake in a large pan and create a water bath by adding water to about ½ to ¾ of the way up the outside of the cheesecake
  6. Bake for 1½ hours to 1 hour and 45 minutes (depending on your oven) or until the cheesecake is set in the middle
  7. Allow to cool. Best if refrigerated overnight or for at least 6 hours before serving

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