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pumpkin cheesecake

review
bburg avatar
Private Recipe by
Belinda "B"
@bburg
Prairie Grove, AR

This is a great cheesecake for the holidays. I have only had this recipe since about 2000.

yield 12 serving(s)
prep time 20 Min
cook time 2 Hr
method Bake

Ingredients For pumpkin cheesecake

  • CRUST
  • 1 1/2 c
    graham cracker crumbs
  • 1/3 c
    butter
  • 1/4 c
    sugar
  • FILLING
  • 3-8 oz
    packages of cream cheese, room temperature
  • 1/4 c
    brown sugar, lightly packed
  • 1 c
    sugar
  • 2 lg
    eggs
  • 1-15oz can
    pumpkin
  • 2/3 c
    evaporated milk
  • 2 Tbsp
    cornstarch
  • 1 1/2 tsp
    cinnamon
  • 1/2 tsp
    ginger
  • 1/4 tsp
    nutmeg
  • 1/4 tsp
    cloves
  • TOPPING
  • caramel syrup
  • pecan pieces

How To Make pumpkin cheesecake

  • 1
    Melt the butter, add graham cracker crumbs and sugar. Stir until all mixed together. Press mixture into the bottom of a 9" cheesecake pan and a little up the sides of the pan, also.
  • 2
    In a mixing bowl, mix the cream cheese and sugars together, add the spices then the rest of the ingredients. Mix. Pour into the cheesecake pan, wrap the sides and bottom of the cheesecake pan with aluminum foil ( so no water can get to the cheesecake) place cheesecake in a water bath(a larger pan that has water in it, please make sure that the water will not be spilled into the batter) and bake at 325 for 1 hour, shut off oven, and cool in oven for 1 more hour. Chill on counter. Cover and chill.
  • 3
    Just before serving, take the cheesecake out of the pan and place it on the serving plate. Put the pecans on top of the cheesecake and then pour some caramel sauce over the pecans.
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