Here is the recipe I used for pumpkin cheesecake this year for our Thanksgiving dinner and Christmas at our friends’ house.
I’ve used this recipe before but I did a few things differently as I watched a video on you tube a first for me for baking and got some tips from a bakery chef on how to avoid lumps an cracking. I still got some cracks but it was so creamy, no lumps and it’s the first time I did it with a spring form pan yes I was behind the times. Her key suggestions were a little flower to help it stick together for less cracking, putting the eggs in at different times not all at once and to constantly scrape the sides of the bowl. This was by far the best pumpkin cheesecake that I made mind you I’ve only made 3 in total LOL. However we usually don’t eat it all up as there is only 3 of us here, this one we brought back 1/2 of it from our friends as they only ate little pieces (they’re so healthy when it comes to eating even more than we are) and we managed to eat the rest, this never happens I usually freeze it or give it away.
The recipe didn’t call for this but one I did previously did and that was I sprinkled a mixture of crushed pecans/cinnamon and sugar on top it’s simply divine with the my fresh whip cream yum!
Here’s the recipe
Cheesecake Factory Pumpkin Cheesecake
1 1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar
3- 8oz.pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Filling: 2 Lb. Cream Cheese, Softened 1 Cup Brown Sugar ½ Cup Granulated Sugar 2 Tbl. Flour 1 Tsp. Cinnamon 1 ½ Tsp. Pumpkin Pie Spice ¼ Tsp. Nutmeg 5 Eggs 15 Oz. Can Pumpkin Puree 1/3 Cup Heavy Cream (Optional) 1 ½ Tsp. Vanilla Crust: 1 C Graham Cracker Crumbs Or Gingersnap Crumbs ¼ C Sugar ¼ C Butter, Melted
Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8″ springform pan. Bake for 5 min. at 350. Set aside.
Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. add pumpkin eggs, and spices, beat till smooth and creamy. Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.
I am picky about how my baked goods come out, I’m the person who won’t serve it to others except my own family if I think it’s not as good as I could have made it. In fact with my 2nd time at baking pumpkin cheesecake my husband and good friends had to talk me into serving it and they swear that it was good but I didn’t think so. This one was very good in my opinion 🙂
Enjoy! I’d love to hear your favourite dessert recipes share some!