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Pumpkin Cheesecake II

"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."
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Ingredients

servings 407 cals
Original recipe yields 12 servings (1 - 9 inch springform pan)

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 407 calories; 29.3 g fat; 31.5 g carbohydrates; 6.6 g protein; 159 mg cholesterol; 320 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Reviews

Read all reviews 345
  1. 420 Ratings

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Most helpful positive review

I make cheesecake all the time and this, topped with maple pecan glaze from another recipe, was voted the best ever by my friends. A nice change of pace for fall, or anytime really. The glaze:...

Most helpful critical review

This is an awesome recipe...I omitted the nuts in the pie crust.

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I make cheesecake all the time and this, topped with maple pecan glaze from another recipe, was voted the best ever by my friends. A nice change of pace for fall, or anytime really. The glaze:...

I followed another reviewers suggestion and made sure the cream cheese and eggs were at room tempature. I made the cheesecake 2 days ahead and it was perfect. I cooked it with a 9x13 pan of wa...

Every year my husband and I always try a new pumpkin cheesecake recipe. My husband said "the search is over, this is THE ONE!" and I have to agree. The pecans in the crust were wonderful. There ...

Excellent Cheesecake!! Very creamy with just a hint of pumpkin pie flavor. Perfect combination. I plan on serving it this Thanksgiving. The only change I made was to add the sour cream t...

This was a very easy cheesecake that baked up perfectly. I substituted two TBS of pumpkin spice for all of the other spices. Was very dense and luscious, everyone loved it.

I got RAVE reviews for this recipe with my in-laws at Thanksgiving. I made it twice, once dry and once in a water bath, the dry made a more NY style texture, the waterbath made it really creamy,...

This recipe is a staple in my fall desserts! It really is good. For those worried about doing a water bath, you really don't need to. The cornstarch in this recipe actually helps the cake fro...

This was an awesome cheesecake recipe and the perfect dessert for Thanksgiving. It was a great substitution for the pumpkin pie. You can definately taste the pumpkin but it was a perfect blend...

This was my first cheesecake attempt and was overwhelmed with the success! I did however make one substitution - I used ginger snaps instead of graham crackers! Even my mother [who inciden...