19 November 2010

Spiced Pumpkin Cheesecake Recipe

My wife found this recipe while leafing through a magazine and wanted me to make it for a party she was having at her work. Well, I made it and it was a big success, so "The Boss" decided that we would add it to our Thanksgiving menu. This will be one of two desserts we will be making and I think it will be a great addition to the table.

What you need...

  • Ginger Snaps... About 38. When finely chopped, you should end up with about 1-½ cups

  • Pecans... ¼ cup; finely chopped

  • Butter (unsalted, please)... ¼ cup (which is 4 Tbsp), melted

  • Cream Cheese... 4 pkg. (8 oz. each), softened

  • Sugar... 1 cup

  • Pumpkin... 1 can (15 oz.)

  • Pumpkin pie spice... 1 Tbsp.(bulk recipe at end of page)

  • Vanilla... 1 tsp

  • Eggs... 4

  • 9-inch springform pan

  • Large baking pan that your springform pan can fit into

  • Parchment paper

Putting it together...

  • Take your springform pan and grease bottoms and sides

  • Line the bottom and sides with parchment paper

  • Grease parchment paper

  • Finely chop you ginger snaps and place in a bowl

  • Add the pecans and mix well

  • Melt the butter, add to the ginger snaps, mix thoroughly, and place in springform pan

  • Press onto the bottom and about 1-inch up the sides

  • Place pan on some aluminum foil and wrap around the bottom (to prevent leakage from the water bath)

  • Set in refrigerator while you make the cheesecake

  • Pre-heat oven to 325°

  • In a large bowl, place cream cheese and sugar and beat until well mixed

  • Add pumpkin, pumpkin spice, and vanilla. Mix well

  • Switch mixer to low speed and add the eggs one at a time, mixing after each until just blended

  • Pour into springform pan

  • Place pan in baking dish and place in oven

  • Add about water to the baking dish (this is the water bath which will add moisture and help prevent cracking your masterpiece)

  • Bake for 1 hour and 20 to 1 hour and 30 minutes until the center is just about set

    • Here's a few ways to tell when your cheesecake is done cooking

    • When you tap the side of the cheesecake pan with a handle of a spoon, the whole top will move like one semi solid piece, with the center (about 1 to 2-inches in circumference) being a little more wobbly than the edges

    • You touch the top of the cheesecake lightly with the flat of your hand, it will be firm1

  • Once done, remove from oven and take a knife and carefully run it around the sides to loosen the cake from the pan

  • Once cake is completely cooled, you can remove the side of the pan

  • Okay, here's the hardest part: Refrigerate for at least four hours before service

Here's a photo of the finished product. You can notice the parchment paper along the edges...

photo of the pumpkin cheesecake

Here's an interior shot of what it looks like. Because the one I made went to my wife's work and didn't return, I had to go and find one...

photo of the pumpkin cheesecake
courtesy of... cookingandblogging.com

Pumpkin Pie Spice Recipe...

  • Ground cinnamon... 4 Tbsp

  • Ground nutmeg... 4 tsp

  • Ground ginger... 4 tsp

  • Ground allspice... 3 tsp

  • Add each to a jar and mix well. Use one Tablespoon of this mixture in this recipe

1 Information courtesy of... baking911.com

As I mentioned earlier, this Spiced Pumpkin Cheesecake recipe was found in a magazine. However, after doing some searching, I was able to find it on the Internet. To view the original recipe, go to kraftrecipes.com


  1. looks and sounds delicious. I love cheesecake, it's one of my favorites.

  2. Ann: Thank you! I'm looking forward to making it again.

  3. Spiced Pumpkin Cheesecake, is something that I have never heard of before, let alone eaten it. It sounds like it would taste delicious. I may have to attempt to make this myself to try it out...

  4. London Is Cool: I had never heard of it either, until my wife showed me the recipe. It was a big hit at her work.


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