Pumpkin Cheesecake II Recipe - Allrecipes.com
Pumpkin Cheesecake II Recipe

Pumpkin Cheesecake II

Read Reviews (128)

"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. " —  

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Watch video tips and tricks

Original recipe makes 1 - 9 inch springform pan Change Servings
Check All Add to Shopping List

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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Nov 24, 2003

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 wait to bring it home for Thanksgiving this year. The crust is extra-fancy tasting with the pecans. You can taste the highly recognizbale cheesecake flavor and harmonious blend of pie spices with each bite. The extra effort pays off in the end. I cooked mine in a water bath, cracked the oven door open after turning off the stove, and chilled over night. Thanks for the wonderful recipe!

— 
Most Helpful Critical Review
Dec 25, 2008

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 metioned that they made different toppings and sauces. Next time I would definitely cut the butter in half. It made the crust soggy. I have seen other recipes that add more cream and I think I like those better.

— 
Nov 19, 2007

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 overpowering. I made one with graham cracker crust and the other with ginger snaps and the ginger snap was much better. I also suggest doing 1.5X the crust recipe. It makes the perfect amount.

— 
Oct 25, 2004

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!

— 
Nov 25, 2007

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. It did seem to taste better after a couple of days when the spices and flavors mingled!

— 
Oct 18, 2008

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. salt, 1/2 t. vanilla- beat together until smooth and fold into 3/4 heavy cream that's been whipped until stiff peaks formed.) to the top and drizzled on the maple syrup glaze (without pecans). So yummy!!!

— 
Dec 15, 2003

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 will use it again...by the way can you add more pumpkin in the recipe?...

— 
Dec 24, 2005

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 ginger snaps. Definitely a keeper! Thanks for the great recipe!

— 

Rate This Recipe

Add a Photo!
Glad you liked it! Your friends will, too:
Did you tweak the recipe? Edit and save your own version of it!
Edit this recipe
ADVERTISEMENT

Nutrition

  • Calories
  • 305 kcal
  • 15%
  • Carbohydrates
  • 23.7 g
  • 8%
  • Cholesterol
  • 121 mg
  • 40%
  • Fat
  • 22 g
  • 34%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 240 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
ADVERTISEMENT
 
ADVERTISEMENT

In Season

Related Videos

Play Video
Double Layer Pumpkin Cheesecake

See how to make this rich cheesecake, a great alternative to pumpkin pie.

Play Video
Pumpkin Roll II

This cake is dense, moist, and rich with pumpkin flavor.

Play Video
Spring Mini Cheesecake

These individual desserts are as fun as they are delicious.

More How-To and Recipe Videos »

Recently Viewed Recipes

Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States