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Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake, by , is from Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Emily Koss
Added: Monday, April 7, 2008


1 3/4 cup graham cracker crumbs
1/4 cup finely ground pecans
1 T. light brown sugar
1 t. ground cinnamon
1 stick unsalted butter, melted
3 8oz packages cream cheese, room temperature
1 1/2 cup sugar
2 T. cornstarch
1 t vanilla extract
1/8 t. ground nutmeg
2 large eggs
2 large egg yolks
15 oz pumpkin puree
1/4 cup heavy cream

Preheat oven to 350 degrees. Combine the cracker crumbs, brown sugar, and 1/2 tsp of the cinnamon in a medium bowl. Mix in the melted butter. Press the mixture firmly and evenly into the bottom and about 1 inch up the sides of an ungreased 9 inch spring form pan. Beat the cream cheese, sugar, cornstarch, vanilla, the rest of the cinnamon and the nutmeg with an electric mixer on low until smooth and fluffy, scraping down the sides of the bowl as needed. Add the eggs and yolks and beat just until blended. Mix in the pumpkin and cream. Spread the batter in the pan, and place it on a baking sheet. Bake until the center is nearly set, 60-70 minutes. Cool on a wire rack for 15 minutes. Carefully run a sharp knife between the cake and the sides of the pan. Remove the sides of the pan. Cool completely on the rack before covering tightly with aluminum foil or plastic wrap. Refrigerate until well chilled before serving, at least 4 hours or up to 2 days.




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