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

Pumpkin Cheesecake II

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"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 Edit and Save

Original recipe makes 1 - 9 inch springform pan Change Servings
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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 More Reviews

Most Helpful Positive Review
Feb 21, 2005

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: Simmer 1 cup whipping cream with 3/4 cup real maple syrup for about 20 min; stir in 1/2 cup chopped pecans and chill.

 
Most Helpful Critical Review
May 31, 2011

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

 
Sep 29, 2007

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 water under the cake to prevent cracks. I put pecans on the top edge like the picture and made the pecan glaze as suggested with 1 cup whipping cream, 3/4 cup maple syrup (I used imitation). I didn't add the glaze until right before serving. I omited the vanilla and lemon extracts and the flavor was perfect. I entered the cheesecake into a pumpkin festival baking contest and it won the grand overall prize. The cake is awesome!!

 
Jul 21, 2012

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 wasn't anything about this recipe that wasn't perfect. I did add nutmeg to mine instead of the mace but I doubt that changed the flavor too much. Thank you so much for sharing!!! 7/20/12-we tried this one again and it was a winner!!!

 
Oct 16, 2004

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 topping that was in the "Libby's Pumpkin Cheesecake" recipe. The topping consists of: 16oz sour cream, 1/3 cup granulated sugar and 1 tsp vanilla extract mixed together in small bowl. Spread over surface of warm cheesecake. Bake for 5 additional minutes.

 
Nov 25, 2005

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.

 
Dec 08, 2005

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, so it's all preference. I also used a gingersnap crust from another recipe and it worked really well. I never use graham crackers in cheesecake crusts, they seem too boring. This cheescake was the first dessert gone at Thanksgiving!

 
Oct 04, 2010

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 from cracking, so don't skip it! For me, I take a small oven safe bowl and put water in it and place it on a lower rack in the oven. That is to put some moisture in the oven. After 50 minutes or so, I just turn off the oven and leave the cake in it. As the oven cools, so does the cake. Leave it in the oven for about another hour, then I take out the cake. I run a knife around the edge to make sure that none is sticking to the sides (prevent cracking as the cake cools and shrinks). Only after the cake is completely cooled, then cover it with foil (in the pan!) and place in the refrigerator. You should make this a full day ahead of serving (if not longer). The cake is fantastic and you will have people begging for the recipe!!

 

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Nutrition

  • Calories
  • 407 kcal
  • 20%
  • Carbohydrates
  • 31.5 g
  • 10%
  • Cholesterol
  • 161 mg
  • 54%
  • Fat
  • 29.3 g
  • 45%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 320 mg
  • 13%

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

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