Go Back
Print Recipe

Holiday Pumpkin Cheesecake

In our house, it’s just not Thanksgiving without homemade pumpkin cheesecake. While baking, your kitchen will be filled with a heady combination of scents from cinnamon, ginger, nutmeg, allspice and cloves….deliciously intoxicating!

Recipe adapted from: Pumpkin Cheesecake in a Nut Crust by Marion Burros, October 1984

Yield: 12 to 16 servings
Author: Linda Shapiro, © Meal Planning Maven

Ingredients

  • 1 10-inch springform pan (see MPM Mini-Bites)

Pecan Crust (or try this easy to make graham cracker crust)

  • 2 1/4 cups ground pecans
  • 2 tablespoons coconut palm sugar ]see MPM Mini Bites below
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons melted butter or coconut oil

Filling

  • 4 large eggs
  • 3 large egg yolks
  • 2 1/2 pounds cream cheese softened *which is (5) 8 ounce bars
  • 1 cup coconut palm sugar see MPM Mini Bites
  • 2 1/4 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 3 tablespoons flour or 1 tablespoon arrowroot
  • 1 tablespoon pure vanilla extract
  • 1 16 ounce can pumpkin puree (not pumpkin pie filling)
  • 1 cup heavy whipping cream
  • Boiling water

Instructions

  • *If your springform pan is older or if doesn’t have a tight seal, wrap outside of pan in foil prior to baking.)

Crust

  • In a food processor or blender, pulse all ingredients until crumbly. (Avoid over-processing or nuts will turn into nut butter.) Press onto bottom and about 1-inch up the sides of an ungreased 10-inch springform pan. MPM Mini-Bite: to create a smooth even-layered crust, press down with the back of a flat bottomed measuring cup
  • Preheat oven to 350 degrees F. Bake crust on middle rack of oven for 8 to 10 minutes or until lightly browned. Watch carefully as nuts can burn easily. Let cool completely.
  • Increase oven temperature to 400 degrees F.

Make the Filling

  • With an electric mixer on medium speed, lightly beat eggs and egg yolks. On medium high speed, beat in softened cream cheese and coconut palm sugar until smooth, about 2 minutes. Beat in spices and flour or arrowroot. On medium-low speed, add vanilla extract, pumpkin and whipping cream; continue beating about 1 minute until smooth.

Baking, Cooling and Chilling

  • Place on middle rack of oven. Bake for 20 minutes.
  • Reduce oven temperature to 275 degrees F.
  • Place a roasting pan filled halfway with boiling water on lower rack of oven. (prevents cheesecake from cracking) Pour filling into prepared crust; smooth with a spatula.
  • Bake for 50 to 60 minutes longer or until cheesecake is firm but has a slight jiggle in the center when gently shaken.
  • Turn off oven. With door partly open, allow cheesecake to remain in the in oven for 1 hour to slowly cool. (helps prevents cracking)
  • Remove cheesecake to a rack to complete cooling.
  • Cover top of cheesecake pan with foil; refrigerate (with springform ring on for support) for at least 8 hours or until completely chilled. (preferably overnight).
  • Before serving, remove springform ring. MPM Mini-Bite: for easier slicing, take cheesecake out of the refrigerator 30 minutes before serving.

Notes

Make Ahead and Storage Tips: for best flavor, cheesecakes should be made at least 1 day ahead and may be made up to 4 days ahead. Cover and refrigerate. Remove from refrigerator 30 minutes prior to serving. Cheesecake may be frozen, tightly wrapped for up to 4 months.