Pumpkin Cheesecake II Recipe
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Pumpkin Cheesecake II

By: Cathy  
"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. Originally submitted to CakeRecipe.com. "

Rating: This weblink has been rated 89 times with an average star rating of 4.8 Read Reviews (72)

Rate/Review | 3,341 people have saved this

What to Drink?

Wine Sparkling wine
Hot Non-Alcoholic Coffee
 

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Original Recipe Yield 1 - 9 inch springform pan
 

Ingredients

  • 3/4 cup graham cracker crumbs
  • 1/2 cup ground pecans
  • 2 tablespoons white sugar
  • 2 tablespoons brown sugar
  • 1/4 cup butter
  • 3/4 cup white sugar
  • 3/4 cup canned pumpkin
  • 3 egg yolks
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3 (8 ounce) packages cream cheese
  • 3/8 cup white sugar
  • 1 egg
  • 1 egg yolk
  • 2 tablespoons heavy whipping cream
  • 1 tablespoon cornstarch
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 307 | Total Fat: 22.1g | Cholesterol: 123mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2003 by carollwilliams 
Even though I felt the ingredients list was overwhelming when I first found this recipe, I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 25, 2004 by ACHRISTIDE 
Great light flavor! I used this recipe to make mini cheescakes with 1/2 tsp of crushed ginger... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 19, 2007 by ms.Chris 
I made this for Thanksgiving last year at my in-laws, and they absolutely loved it. I thought... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2007 by Kelly 
I had trouble finding ground mace, so I used slightly less than 1/2 tsp of nutmeg, instead... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 24, 2005 by KVAUGHNPEAK 
I made this for our Christmas dessert, and it was the BEST pumpkin cheesecake I've ever eaten.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 15, 2003 by LLIAMOWEN 
This was wonderful....the family enjoyed every bite...I did however, double the wonderful... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 13, 2005 by ANWYN 
I made 4 desserts for Thanksgiving, and this one came away the winner. I will double the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2006 by JBall 
I cook, but am not "a cook." This cheesecake made me look like my talents are much greater... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 18, 2008 by WAMommyof4 
This was awesome! The only thing I changed in the actual recipe was to use nutmeg and cloves... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 7, 2005 by sylvia 
This was an awesome recipe. I substituted ginger snaps for the graham crackers and oh boy was... MORE

 
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