Pumpkin Cheesecake II

Pumpkin Cheesecake II

326

"This is a very old recipe and it seems like there are a lot of ingredients, but it is worth the effort. I use the extra whipping cream to decorate the top of the cheesecake."

Ingredients

servings 407 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 407 kcal
  • 20%
  • Fat:
  • 29.3 g
  • 45%
  • Carbs:
  • 31.5g
  • 10%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 320 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
  3. Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
  4. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
  5. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

326
  1. 396 Ratings

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I make cheesecake all the time and this, topped with maple pecan glaze from another recipe, was voted the best ever by my friends. A nice change of pace for fall, or anytime really. The glaze:...

I followed another reviewers suggestion and made sure the cream cheese and eggs were at room tempature. I made the cheesecake 2 days ahead and it was perfect. I cooked it with a 9x13 pan of wa...

Every year my husband and I always try a new pumpkin cheesecake recipe. My husband said "the search is over, this is THE ONE!" and I have to agree. The pecans in the crust were wonderful. There ...