Pumpkin Cheesecake

Has anyone else noticed it is extremely awkward to pack bakeware like half sheet pans and springform pans and rolling pins? They don’t really fit well in any boxes and seem like they’re going to move around on you.

Oh, wait? Why am I packing up my bakeware? I thought you might ask. I’m moving! Again. Tomorrow. I should actually probably be packing instead of blogging right now but I wanted you to know what happened to me if I dropped off that face of the earth. Right now I live in a townhouse with my boyfriend and three two roommates. But tomorrow I’ll be relocating to the neighboring town to a very cute one bedroom apartment with my boyfriend. The location is so much better and there will be no such thing as roommates putting in the dishwasher my one nice Wusthof knife! I’ll have my very own kitchen (swoon!) and maybe I’ll have a nice set up for food photography. I’m very excited.

I’m considering taking some inspiration from one of my favorite home decor blogs, Making it Lovely, and documenting the move-in, before & after, home decor process on Handle the Heat. Buuut, I’m so broke that I don’t know if it would be anything worth documenting. Opinions?

Before I go off to microwave a veggie burger (the only thing I have that doesn’t require pots/pans/cutting boards/plates/knives), let me tell you about this pumpkin cheesecake. Its good. Very good. The perfect update for pumpkin pie this Thanksgiving, good. Leave it to Paula Deen to produce a very delicious and indulgent pie recipe. I promised my dad that I would save him some of the cheesecake but within 3 days, every last crumb was gone. It smells like Fall while its baking in the oven and tastes creamy, smooth, and rich with just enough pumpkin-ness. I planned on doing a waterbath while baking this but realized I didn’t have a pan tall enough and wide enough to even do a water bath with. Boo. The top did crack, so I’d recommend doing a water bath and increasing the baking time to approximately 90 minutes. That is, if you’re so lucky to have a big enough water bath pan ;)

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Pumpkin Cheesecake

Ingredients:

Crust:

  • 1 3/4 cups graham cracker crumbs
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 stick melted salted butter

Filling:

  • 3 (8-ounce) packages cream cheese, at room temperature
  • 1 (15-ounce) can pureed pumpkin
  • 3 eggs plus 1 egg yolk
  • 1/4 cup sour cream
  • 1 1/2 cups sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon fresh ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F.

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

   

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8 Responses to “Pumpkin Cheesecake”

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    1
    Anonymous — November 11, 2009 at 8:09 am

    It's the best cheesecake on the planet.
    -boyfriend

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    Bedroom Talk — November 11, 2009 at 8:37 am

    This looks amazing but I've never used a waterbath, is hard to work with? I'm kinda nervous.

    As for the decor obviously IKEA is the best if you're on a budget but try places like HomeGoods they have designer styles for home items for gnarly cheap prices! Good Luck with the search! Can't wait for pix :)

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    3
    Jen @ My Kitchen Addiction — November 13, 2009 at 2:12 am

    Good luck with the move and the decor… I second the idea to look at IKEA for design on a budget. It's one of my favorites! I look forward to seeing/reading all about it!

    Also, your cheesecake looks divine. Yum!

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    4
    TeaLady — November 21, 2009 at 4:05 am

    This looks delicious. Love cheese cake and pumpkin. together – perfect

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    5
    Ευθυμία Δεσποτάκη — November 25, 2009 at 12:41 pm

    Questions from over seas:

    1) One stick of butter is 50 grams?
    2)Can I use creme fresh instead of sour cream?

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    6
    Sweet and Savory — December 8, 2009 at 4:44 pm

    Cheesecake and pumpkin are naturals together so this had to be gooc.

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    Tessa — December 11, 2009 at 4:09 am

    Bedroom Talk- Water baths are very easy to work with! You just have to have a pan big enough for one ;)

    I agree about Ikea! We just bought a coffee table and a bookshelf for super cheap so thanks for the suggestions ladies!

    Ευθυμία Δεσποτάκη- I believe once stick of butter is 115 grams. Yes you can use creme fresh instead!

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    Ευθυμία Δεσποτάκη — December 14, 2009 at 10:35 pm

    Thanks! Sorry for the partial anonymity, it was not inteded. I'm Efthimia Despotaki and I'm from Greece. Happy Hollidays!

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