Famous Pumpkin Cheesecake

pumpkin cheesecake

via

I’ve been making what is now known as Kristina’s Famous Pumpkin Cheesecake for about 4 or 5 years now, and every Thanksgiving it is a staple at our dinner table.

BUT, this year I’ll be spending Turkey day with HB’s family out on his ranch in the Hill Country (yes, that’s still Texas).

So what to do?

Why, bake not one but two pumpkin cheesecakes of course!

The funny thing about blogging is, it makes you want to share everything. I have jealously guarded my secret recipe for years now (even family members are verboten) but thanks to blogging, that’s all out the window now. The more the merrier! Enjoy!

No, seriously. Enjoy. It’s that good.

Tip: fully printable recipe card is at the bottom of this post.

Kristinas_Famous_Pumpkin_Cheesecake_01sm

Kristinas_Famous_Pumpkin_Cheesecake_01sm

You’ll need 1 pound of cream cheese. Not low fat, not fat free, not whipped. Plain ol’ cream cheese. Don’t be put off by these photos – I doubled the recipe to make two, remember?

Kristinas_Famous_Pumpkin_Cheesecake_02sm

Kristinas_Famous_Pumpkin_Cheesecake_02sm

“It’s best with lots ‘o butter.” Anyone seen the movie Drop Dead Gorgeous? H-hello? Anyone? *tap tap* Is this thing on?

Oh, maybe it’s just me then.

Kristinas_Famous_Pumpkin_Cheesecake_03sm

Kristinas_Famous_Pumpkin_Cheesecake_03sm

Quite possibly one of the best Christmas presents ever, last year! It’s what makes this recipe work so well. Well, okay, it makes it work easier.

Kristinas_Famous_Pumpkin_Cheesecake_04sm

Kristinas_Famous_Pumpkin_Cheesecake_04sm

Here are the graham cracker crumbs mixed with cinnamon and sugar. Yum!

Kristinas_Famous_Pumpkin_Cheesecake_05sm

Kristinas_Famous_Pumpkin_Cheesecake_05sm

Pumpkin puree, waiting for its moment in the spotlight. 1 cup for 1 cake, 2 cups for 2 cakes!

Kristinas_Famous_Pumpkin_Cheesecake_06sm

Kristinas_Famous_Pumpkin_Cheesecake_06sm

2 whole eggs and 2 egg yolks are all ya need. Egg yolks are pretty disgusting looking when you really look at them, aren’t they. Yeesh.

Kristinas_Famous_Pumpkin_Cheesecake_07sm

Kristinas_Famous_Pumpkin_Cheesecake_07sm

Secret blend of sugars and spices for the pumpkin cheesecake filling.

For the ingredients to this secret, see the bottom of this post.

Not such a secret.

Kristinas_Famous_Pumpkin_Cheesecake_08sm

Kristinas_Famous_Pumpkin_Cheesecake_08sm

Cream cheese has been creamed, and the secret yummy ingredients are being added, as well as the pumpkin puree.

Kristinas_Famous_Pumpkin_Cheesecake_09sm

Kristinas_Famous_Pumpkin_Cheesecake_09sm

Look at it go!

Kristinas_Famous_Pumpkin_Cheesecake_10sm

Kristinas_Famous_Pumpkin_Cheesecake_10sm

My hero.

Kristinas_Famous_Pumpkin_Cheesecake_11sm

Kristinas_Famous_Pumpkin_Cheesecake_11sm

The oven has been preheated, and now it’s time to melt the butter, mix it in the graham cracker crust with a fork, pour it into the oiled springfrom pan, and press it along the bottom and sides with the bottom of a drinking glass.

Phew.

And that’s just the crust!

(P.S. – the crust is the best part, say most of the people who eat this cake.)

Kristinas_Famous_Pumpkin_Cheesecake_12sm

Kristinas_Famous_Pumpkin_Cheesecake_12sm

Crust has been baked, filling has been poured into the mold, and now it’s into the oven with ye, ye scurvy rascal!!

Also in the oven: a little dish of hot water to moisten the air.

Kristinas_Famous_Pumpkin_Cheesecake_13sm

Kristinas_Famous_Pumpkin_Cheesecake_13sm

Lookin’ good pumpkin cheesecake. Have you been working out?

Kristinas_Famous_Pumpkin_Cheesecake_14sm

Kristinas_Famous_Pumpkin_Cheesecake_14sm

Kristinas_Famous_Pumpkin_Cheesecake_15sm

Kristinas_Famous_Pumpkin_Cheesecake_15sm

Kristinas_Famous_Pumpkin_Cheesecake_16sm

Kristinas_Famous_Pumpkin_Cheesecake_16sm

Place the cheesecake on a rack to cool, and stick a large bowl over it to help it cool down a little slower (we don’t want cracks in our lovely cake, do we?).

Let cool completely before sticking it in the refrigerator for 48 hours to chill out before serving.

Top it with Creme Fraiche or just some quickly whipped cream (with sugar of course) and you’re good to serve! I like to add pecans for a little something extra. 🙂

Thanksgiving22sm

Thanksgiving22sm

Crumb Crust

(8 inch springform pan)

Preheat oven to 350°F.

Lightly grease or oil springform pan.

Mix together with a fork until all ingredients moistened:

            1 ½ cups fine graham cracker crumbs, or made from gingersnaps, vanilla

        wafers

            6 tablespoons (¾ stick) melted butter, warm or cool

            ¼ cup sugar

            ¼ teaspoon ground cinnamon

Spread the mixture evenly in the pan. Using your fingertips or the flat bottom of a drinking glass, firmly press the mixture over the bottom and ½ inch up the sides of a pie pan or over the bottom of a springform pan. Freeze for 20 minutes or bake until the crust is lightly browned and firm to the touch, 10 to 15 minutes. Use hot if filling with a mixture that requires baking.

 

Pumpkin Cheesecake

Have all ingredients at room temperature, 68° to 70°F.

Preheat oven to 350°F. Place a loaf pan or cake pan filled with hot water in the oven to moisten the air.

Combine:

cup packed light or dark brown sugar

¾ teaspoon ground cinnamon

¼ teaspoon ground cloves

teaspoon freshly grated or ground nutmeg

In a large bowl, beat just until smooth, 30 to 60 seconds:

            1 pound cream cheese

Scrape the sides of the bowl and the beaters well. Gradually add the sugar mixture and beat until smooth and creamy, 1 to 2 minutes.

            2 large eggs

            2 large egg yolks

Beat in 1 at a time until blended, and scraping the sides of the bowl after each addition.

 

Add and beat in just until mixed:

            1 cup pumpkin puree

Scrape the batter into the crust and smooth the top. Set the pan on a baking sheet. Bake for 30 minutes at 350°F, reduce oven temperature to 325°F, and bake for 10 minutes longer, or until the edges of the cheesecake are puffed but the center still looks moist and jiggles when the pan is tapped, 10 minutes more.

 

Scrape the Crème Fraîche on top of the hot cake. Place the pan on a rack and cover the pan and rack with a large inverted bowl or pot so cake cools slowly. Let cool completely before unmolding. Cover & refrigerate 48 hours before serving.

Do me a favor? Stumble this recipe if you like it/have made it/plan to make it/now have hunger pangs. It helps a lot and is greatly appreciated!

Related Posts Plugin for WordPress, Blogger...
Follow:
Share:
  • […] This post was mentioned on Twitter by Kristina, Hannah Harris. Hannah Harris said: PrettyShinySparkly> Famous Pumpkin Cheesecake: via I’ve been making what is now known as Kristina’s F… http://bit.ly/hqo8av (#fashion) […]

  • Johanna

    This looks AH-mazing! Yum!

  • Ooooh dear. This looks & sounds incredible. Pumpkin? Goooood. Cheesecake? Goooood. It's on like Donkey Kong. Thanks for sharing! 🙂

  • Natalie

    I've been debating making the America's Test Kitchen version of pumpkin chesecake. Yours looks equally delicious!

  • PrettyShinySparkly> Famous Pumpkin Cheesecake: via I’ve been making what is now known as Kristina’s F… http://bit.ly/hqo8av (#fashion)

  • May I just say – this looks awesome! Perfect rainy sunday afternoon plan! Thanks!!!!

  • Tessa (from MHS)

    My husband, Ryan, loves cheesecake and will try anything that contains pumpkin as its main ingredient. Thanks for the recipe!

  • Tinatre

    Looks sooo good!! I'd rather make this version than go buy a ready made cheesecake. Thanks for sharing.

  • marcella

    this LOOKS yummy, … and I bet it tastes even more yummy … 🙂 http://urbanprettygirl.blogspot.com/

  • Marjie

    Mmmm…cheesecake. I had to stop reading halfway coz I was getting hungry =). Thanks for sharing this…great post.

    By the way hun…I love your blog. Give mine a visit too when you get a chance =)

    http://jagfoodblog.blogspot.com

  • Jess Kay Designs

    Well, I was just about to go to the store for my regular pumpkin pie ingredients, but now I'm thinking I might have a change of plans… Sounds absolutely awesome!

  • Yum, yum! Sounds SOOO delish…. and for some reason, I find trusting another blogger's recipe a lot more reliable than a cooking site, if that makes sense?

    • That totally makes sense Ashe! 🙂 Thanks for the sweet words and if you try it out sometime, definitely let me know how it turns out!

  • That looks delicious. This is definitely going on my "food to attempt" list!
    Whitney

  • Lord have MERCY that look incredible! Is there anything you can't do, woman? Can I pay you to make a third one for me?!
    ♥ V http://www.gritandglamour.com
    twitter: @gritandglamour

  • Katy_rose1

    Kristina – This looks AMAZING!!! Now I'm hoping my Thanksgiving host tomorrow has something half as tempting. Yum! Might need to try this the next time I'm in the kitchen. – Katy

  • Fashnlvr

    I make pumpkin cheesecake every year too and have been for quite a while. This is a great post and thank you so much for sharing. I learned a couple new tricks myself. Like the glass to press the crust and the bowl over the cake when it comes out of the oven to cool slowly!! Awesome!! http://www.fashnlvr.blogspot.com

    • So glad to hear it helped you with some new tricks! I am fond of the glass trick too. It was a revelation. 🙂

  • Andrea Ference

    I am making this on Saturday to bring to my brother's house for dinner Sunday (his fiancee was mentioning how much she has been craving cheesecake as of late) My Thanksgiving was in October (Canada) and I saw this and have been looking for an excuse to make it ever since (other than I would like the past month of yoga/spin/running to go to waste) I will post how much I love it Monday…

    • Hope it turned out well for you Andrea!

  • Wow! It looks amazing! I can't wait to try it. I'm giving you a shout out on my blog as well.

    • Thanks Erin can't wait to check it out!

  • […] and I celebrated Thanksgiving quietly and casually–with good food, friends & family, and sumptuous dessert. My sister Annika and I have officially made seeing a movie (especially a Twilight movie) a […]