Pumpkin Cheesecake

This is not healthy, but it’s good for a special occasion.  I love pumpkin cheesecake and can’t remember the recipe I have used in the past, so this is a combination of several recipes with some of my own ideas and preferences added.  I am not afraid to fiddle with a recipe, which can lead to mixed results.  But this one turned out pretty well, so here it is.

Preheat oven to 350 degrees.

Make Crust:

  • 1 package of graham crackers (approximately 9 full crackers)
  • 1/2 stick of butter

Combine in a food processor and press by hand into a greased 9″ springform pan.  Set aside.

Make Filling:

  • 3 packages cream cheese (8 oz. each), softened
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 teaspoon vanilla
  • 4 eggs
  • 1 can pumpkin (15 oz.)
  • 1/4 cup maple syrup
  • 1/4 teaspoon nutmeg
  • 1 1/2 teaspoons cinnamon

In a large bowl, combine first four ingredients with an electric mixer.  Add remaining ingredients and mix on high speed until smooth and fluffy. Pour mixture into springform pan and tap to get out bubbles.  Bake at 350 degrees for one hour and fifteen minutes (possibly longer) until set in the center.  When it is set, turn off your oven and crack the oven door to let it cool slowly.  I read somewhere that this helps prevent cracking, but mine cracked a bit anyway.  The topping will hide any cracks!

Topping:

  • 3 tablespoons melted butter
  • 1/4 cup brown sugar
  • 3 tablespoons maple syrup
  • 1 cup chopped walnuts

Mix together first three ingredients.  Then add walnuts and pour over cooled cheesecake.  Refrigerate for 3 hours or overnight.  Serve with fresh cinnamon whipped cream.  Now go for a jog.  I usually omit that last part.

11 Replies to “Pumpkin Cheesecake”

  1. What do you mean not healthy? Cream cheese has protein and you’ve got the walnuts that have protein and fiber and healthy oils and then the pumpkin with it’s beta carotene. Sounds pretty healthy to me ;). I LOVE pumpkin cheesecake, one of my favorites. I love fall food in general. Thanks for sharing. I just picked some beautiful pie pumpkins at a farm, I’ll definitely be trying this out!

  2. We made this last week and it is to die for. We r making it this weekend and next for both my wifes and my families Thanksgivings. It is going to be great!!! Thanks a million for this recipe!!!

  3. I just tried your recipe, althouhg i added a dash of jamaican white rum and walnuts in the mixture.. 10 pm the eve of my birthday and I don;t think i’ve ever made a birthday cake so good.. kudos to you and this recipe.. I had 2 large cans of pumpkin an didn’t know what to do with them. you saved me from trying to donate them

  4. I think you may have saved my pumpkin cheesecake. I over beat the cream cheese, so it cracked a little on top. I know it’s perfectly edible, but I wanted it to look pretty. So I’m going to make your topping mixture in the morning and it will all be okay.

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