The pumpkin cheesecake is a specialty dessert favorite at holidays. If you want a cheesecake crust, with the pumpkin cheesecake recipe I recommend a pecan nut crust and a simple cheesecake topping of whipped cream on each slice. Links are available below.

For general information about cheesecakes and tips for using cheesecake recipes you may want to read the introduction. 

Pumpkin Cheesecake Recipe

Ingredients: 

1 ½ pounds cream cheese

2 tablespoons vanilla extract

¼ teaspoon ground ginger

1 teaspoon ground cinnamon

1 ½ cup sugar

4 large eggs

1 can of cooked pumpkin

1 cup cream

Pumpkin Cheesecake Recipe

Directions for preparation and baking: 

1.     Preheat the oven to 450°F. I use a stone on the bottom rack. If you haven’t prepared your crust yet (see crust recipes) or bought a ready-made one, get the crust ready now. If you have a ready-made crust, you may want to toast it in time to be ready for step 7 below, but that is not required.

2.     Start melting chocolate and shortening in the top of a double boiler (or in a small pot you can float in a larger pan with hot water) to be ready for step 6.

3.     Beat (or use a mixer) the cream cheese and vanilla in a large mixing bowl. Gradually add the sugar and continue beating until well blended.

4.     Add the sour cream and continue beating until you have a smooth consistent texture. Once you add eggs (next step) you won’t be able to fix lumps you leave in now.

5.     Add the eggs. I don’t usually, but for a truly light cake, separate the eggs and separately beat the whites to at least twice their original volume before adding to the batter along with the optional yolks. Don’t over beat the egg whites. Switch from a mixer to a wooden spoon now. Once the eggs are stirred in, gradually add the milk or cream (which can also be whipped to lighten the cake) and gently stir until smooth. The batter is ready.

6.     Remove the melted chocolate and shortening from heat and stir until it is has an even consistency.

7.     Add the melted chocolate to the batter in your mixing bowl and stir it to an even color consistency. Pour the chocolate batter into the crust.

8.     Place the filled crust in the 450°F oven. Once you have the cake in the oven, don’t open the oven door any more than you have to. You may want to add a pan of water to help maintain/restore humidity in the oven. After fifteen minutes reduce the oven temperature to 300°F and continue baking for another hour before you check on the tall cake (45 minutes for shallow cakes, 30 minutes for cupcakes.)

9.     After the cake has cooled to room temperature, serve or refrigerate the covered cheesecake.

Cheesecake topping recipes

Cheesecake crust recipes