Spiced Pumpkin Cheesecake

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This delicious cheesecake make a great dessert in the fall and winter months. It is a great recipe for Thanksgiving and Christmas. I am not a big fan of pumpkin pie but I love this cheesecake.


  • 6 Tbsp. unsalted butter, melted
  • 9 whole graham crackers
  • 3 Tbsp. granulated sugar
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • Filling
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. allspice
  • 1/4 tsp. nutmeg
  • 1 Tbsp. lemon juice
  • 1 Tbsp. vanilla
  • 1 tsp. salt
  • 5 eggs
  • 1 can pumpkin (15 oz.)
  • 1 1/3 cups sugar
  • 1 cup heavy cream
  • 1 1/2 lbs. cream cheese



Preheat the oven at 325 degrees F.

Start out by making the crust. Put the graham crackers, sugar, ginger, cinnamon and cloves into a food processor and grind until the graham crackers are pulverized.

Next add the melted butter to the graham cracker mixture. Stir until well mixed.

Now pour the mixture into the bottom of a 9 inch spring form pan and compact with a small bowl. Then take a spoon and compact around the edges.


Place crust in over for about 15 minutes or until fragrant and browned.

Preparing the Pumpkin

Before using the pumpkin you will need to remove the excess water from the pumpkin. To do this empty a can of pumpkin onto 3 layers of paper towels. Smooth the pumpkin out into an even layer, then place 3 more layers of paper towels on top and pat down lightly.

Peel the top layer of now wet paper towels off then fold the bottom layer of towels in half, peel back the towels, then flip the pumpkin off onto a cookie sheet.


First whisk all the spices and sugar together.

Place the softened cream cheese into the mixer fitted with a flat beater and beat at medium speed for about a minute until smooth.

Scrap the beater and sides of the bowl and add 1/3 of the sugar mixture and beat at medium low speed until combined. Add the sugar mixture in two more parts until mixed well.


Add the pumpkin, vanilla and lemon juice and beat until combined.

Add 3 eggs and beat at medium speed until combined, then add the remaining 2 eggs.

Add the heavy cream and mix on low for 45 seconds.


Wrap the outside of the spring form pan with a double layer of heavy aluminum foil and place pan in the center of a roasting pan.

Pour the filling into the spring form pan and place the roasting pan in the oven.

Pour boiling water into the roasting pan until the water is halfway up the sides of the cheesecake pan.

Bake until the cake is slightly wobbly when the pan is shaken. The center of the cake should read 145 - 150 degrees. This should take about an hour and a half.

Set the roasting pan on a cooling rack. Loosen the edges of the cake by sliding a knife in between the pan and cake. Let sit until the water is lukewarm.


When the water has cooled remove the cake from the water bath and remove the foil and continue to let the cake cool on a cooking rack for another 3 hours.

When cooled, wrap with plastic and place in the refrigerator for at least 4 hours.

Serve with whipped cream.

Tip To avoid cracks check the cake after an hour and if you know your oven runs hot make sure you adjust the temperature.

Source: America's Test Kitchen

By Stella from Manchester, WA

Piece of Pumpkin Cheesecake

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