Pumpkin Cheesecake II

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. Originally submitted to CakeRecipe.com. "
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


servings 305 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 23.7g
  • 8%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 240 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  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.


  1. 181 Ratings

Most helpful positive review

Even though I felt the ingredients list was overwhelming when I first found this recipe, I would now swear it's well worth it. Pumpkin pie fans and non-fans enjoyed this creation and I can't wa...

Most helpful critical review

I've made a lot of cheesecakes in my time and this one was just o.k. I think the crust had WAY too much butter and the final product felt like it lacked something. Hence why so many comments m...

Even though I felt the ingredients list was overwhelming when I first found this recipe, I would now swear it's well worth it. Pumpkin pie fans and non-fans enjoyed this creation and I can't wa...

I made this for Thanksgiving last year at my in-laws, and they absolutely loved it. I thought it was really good too. Although I was skeptical about pumpkin cheesecake, the pumpkin flavor is not...

Great light flavor! I used this recipe to make mini cheescakes with 1/2 tsp of crushed ginger snaps in the bottom of mini cupcake liners. Turned out great with 15 minutes bake time!

This was awesome! The only thing I changed in the actual recipe was to use nutmeg and cloves in place of the mace. I added a whipped cream frosting (4oz cream cheese, 1/2 cup sugar, 1/16 t. sa...

I had trouble finding ground mace, so I used slightly less than 1/2 tsp of nutmeg, instead (same family I'm told!). It was great. Other than that, I followed the recipe exactly. We loved it. I...

This was wonderful....the family enjoyed every bite...I did however, double the wonderful crust portion for a thicker base. The recipe was clear and logical. Thank you for a wonderful treat, I w...

It came out incredible. Here are my changes based on other's suggestions and my own research: -Trade graham cracker crumbs for ginger snaps. Put the snaps in a ziplock bag and hammer them until...

I made this for our Christmas dessert, and it was the BEST pumpkin cheesecake I've ever eaten. I made the crust without the pecans, but it was still great. Next time, will make the crust with ...

I cook, but am not "a cook." This cheesecake made me look like my talents are much greater than they actually are. This is an amazing recipe that is now a staple at our Thanksgiving and Christma...