Pumpkin Cheesecake



Admittedly, that is not a picture of a cheesecake I made, but I’m not going to stress myself out about taking pretty pictures of my cheesecake while I am cooking other things and getting ready to drive to my in-laws.

I am going to go ahead a say that my cheesecake is prettier than that one too, but I liked the fake gourds and foliage.

I can’t remember exactly where I got the base for this recipe, but I think I have made enough of my own additions to make it mine. I like to pair this with a little whipped cream infused with Amaretto, but you can do whatever you like.



1 C. amaretti cookies

3 Tbs. brown sugar

3 Tbs. melted butter


3 pkg. softened cream cheese (and none of that less fat stuff – you need the additional fat to get the right texture)

1 C.  packed brown sugar

3 eggs

15 oz. purred pumpkin

3 Tbs. sour cream

1 tsp. cinnamon

1/4 tsp. nutmeg

1 tsp. vanilla extract

1/2 tsp. salt


Preheat the oven to 350 F

Combine crushed cookies, sugar, and melted butter; press into a spring form pan – that has been wrapped in foil – evenly and bake until browned (Sorry I don’t use time when I bake most of the time – when it starts to perfume the kitchen though it’s probably done). Remove from oven and let cool completely.

In a stand mixer with the paddle attachment beat cream cheese on medium speed for about 1 minute. Scrape down the bowl and beat for about another 30 seconds (you are adding air in this stage, makes for a light and fluffy cake). Add brown sugar and mix for about 1 minute. Add eggs – one at a time – mixing until incorporated and scraping down the sides after each one. Add pumpkin, sour cream, salt, and spices and mix until incorporated.

Pour the filling into the crust. Set the pan in a shallow dish and fill with hot water about half way up the cheesecake pan (you should set the pans on the oven rack before pouring the water). Turn the oven down to 325 F and bake just until set in the middle (about an hour). Let cool completely* and refrigerate for at least 3 hours before serving.

* Let cool with the oven if you have the time, it will reduce the risk of your cake cracking.

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