Grandma's Pumpkin Cheesecake

Grandma's Pumpkin Cheesecake

This image courtesy of twooldcrabs.com

A cheesecake recipe so good, so satisfying, it's truly a treasure.Topped with whipped cream, vanilla (or pumpkin!) ice cream or served alone, Grandma's Pumpkin Cheesecake will be a favorite among your guests. Holidays call for cake recipes and this year, bake one that will be remembered. Creamy, delicious and full of flavor, you don't want to miss this one.

Notes


Ingredients

  • FOR THE CRUST:
  • 1 cup chopped pecans
  • 1/2 cup all-purpose flour
  • 1/2 cup dark brown sugar
  • 1/2 cup graham cracker crumbs (approx. 4 whole crackers)
  • 2 tablespoons softened butter
  • 1 egg yolk
  •  
  • FOR THE FILLING:
  • 4 packages (8-ounces each) cream cheese, softened
  • 2 cups dark brown sugar
  • 5 eggs
  • 3 tablespoons all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin spice
  • 1/4 teaspoon salt
  • 2 tablespoons vanilla
  • 2 cups pumpkin puree
  • 2 tablespoons bourbon or whiskey

Instructions

  1. Preheat oven to 375 degrees F.

  2. In food processor, pulse pecans, flour, sugar & graham cracker crumbs just until mixed.

  3. Add butter and egg yolk. Pulse until mixture is homogenous.

  4. Press into bottom of prepared 9-inch spring form pan.

  5. Bake at 375 degrees F for 10 minutes. Remove from oven & cool.

  6. Bring a kettle of water to a boil.

  7. Whisk flour, cinnamon, salt & pumpkin pie spice together. Add pumpkin, vanilla & bourbon and stir.

  8. Beat in the eggs and stir until well incorporated.

  9. In a large bowl, combine the cream cheese & brown sugar until completely creamy with no lumps. Gradually add the pumpkin mixture and stir until fully incorporated.

  10. Pour pumpkin into springform pan.

  11. Cover bottom of springform pan with two large sheets of aluminum foil to prevent water from getting into bottom of pan.

  12. Place pan in a large roasting pan. Place roasting pan in oven on the middle rack. CAREFULLY pour boiling water into the pan so it comes halfway up the outside foil on the springform pan.

  13. Cook for 1 1/2 hours.

  14. Turn off the oven & prop the door open, leaving the cheesecake in the oven for another hour.

  15. Remove from oven & let come to room temperature. Chill for several hours (preferably overnight) before cutting.

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Can I use something else instead of the pecans in this cheesecake? I usually use graham crackers for the crust since my daughter is allergic to tree nuts. I have never heard of pumpkin cheesecake before now, but I am sure that this recipe will soon be a top one on my list because it is so sweet and tasty. Plus, it has pumpkin and cheesecake in the same dessert, so it has to be great.

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