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Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ c. graham cracker crumbs
3 T. plus 1 c. sugar
1 t. ground ginger
6 T. unsalted butter, melted
1½ lb. cream cheese, at room temperature
1¾ c. pumpkin puree, at room temperature
1 tsp. finely grated orange zest
1 T. ground cinnamon
½ tsp. ground cloves
½ tsp. ground nutmeg
6 eggs lightly beaten
Directions:
Directions:
1. Preheat oven to 325º. Position rack in the middle of the oven. Wrap the outside of a 9 inch springform pan with heavy duty aluminum foil, shiny side out. Butter the inside of pan and set aside.
2. In a bowl, combine crumbs, 3 T. sugar, and ginger. Stir and toss while gradually adding the melted butter. Continue to toss until well mixed. Press crumb mixture into the pan, evenly on the sides and bottom. Chill for 30 minutes.
3. Place cream cheese in mixing bowl of standing mixer. On medium, mix for 2 to 3 minutes, until light and fluffy. Slowly add the 1 c. of sugar while continuously mixing. Add pumpkin, orange zest, cinnamon, and cloves and beat until smooth. Add eggs one at a time, beating well after each addition. Use a rubber spatula and stir slowly to dispel bubbles if they have formed.
3. Pour batter into prepared pan. Bake until top is light and fluffy, about 60 to 70 minutes. The center may be slightly underset; it will firm during cooling. Cool on wire rack then remove foil and refrigerate overnight before serving.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
A day ahead of serving time
Personal Notes:
Personal Notes:
I don't like flavored cheesecakes as a rule, but this one is out-of-this-world. You can used canned pumpkin in this. Steve always let his cheesecakes cool in the oven to prevent cracking. Mine seem to crack no matter what. We don't care as we think this is better than pumpkin pie for Thanksgiving!

Second Edition note: I now add a heaping tablespoon of flour to the cheesecake batter and that solves the cracking problem.

 

 

 

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