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Pumpkin Cheesecake II

SUBMITTED BY: Cathy  PHOTO BY: sunnyterrace 

"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."
Pumpkin Cheesecake II Recipe
RECIPE RATING:
This recipe has been rated 208 times with an average star rating of 4.8
Read Reviews (178)
Original recipe yield 1 - 9 inch springform pan

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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 whipping cream
  • 1 tablespoon cornstarch
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract

What to Drink?
Wine Sparkling wine
Hot Non-Alcoholic Coffee

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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed on feb. 21, 2005 by SARAH_LIZ 
I make cheesecake all the time and this, topped with maple pecan glaze from another recipe,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed on oct. 16, 2004 by BAMATT 
Excellent Cheesecake!! Very creamy with just a hint of pumpkin pie flavor. Perfect... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed on sep. 29, 2007 by BragaBit 
I followed another reviewers suggestion and made sure the cream cheese and eggs were at room... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed on nov. 24, 2005 by spencersmom 
Every year my husband and I always try a new pumpkin cheesecake recipe. My husband said "the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed on dec. 29, 2005 by NATALIA2005 
This was an awesome cheesecake recipe and the perfect dessert for Thanksgiving. It was a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed on dec. 8, 2005 by EkenChels 
I got RAVE reviews for this recipe with my in-laws at Thanksgiving. I made it twice, once dry... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed on nov. 25, 2005 by Sara 
This was a very easy cheesecake that baked up perfectly. I substituted two TBS of pumpkin... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.85 star rating.
Reviewed on dec. 21, 2002 by MISSIE SUE 
This was my first time making cheesecake. Although it was a lot of work, it was so incredibly... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed on dec. 21, 2002 by CMELISSA 
This was my first cheesecake attempt and was overwhelmed with the success! I did however make... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed on nov. 25, 2005 by MISS ALIX 
I also loved this! The ground pecans in the crust were a nice change to the plain graham... MORE

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Nutritional Information
Pumpkin Cheesecake II

Servings Per Recipe: 12

Amount Per Serving

Calories: 407

  • Total Fat: 29.3g
  • Cholesterol: 161mg
  • Sodium: 320mg
  • Total Carbs: 31.6g
  •     Dietary Fiber: 1.1g
  • Protein: 6.6g

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