Pumpkin Cheesecake

October 9, 2011 at 4:19 pm Leave a comment

For most holidays these days, I’ve been asked to bring dessert.  Wonder why?  Haha, just kidding.  Even when not asked, I usually bring some type of dessert just because it gives me an excuse to bake and try out new recipes.  For Yom Kippur (a Jewish high-holiday), I was asked to bring dessert over to a friend’s house where we were breaking the fast.  I was at a loss and didn’t know what I wanted to make.  I reached out to my twitter friends and asked for suggestions.  One friend came up with Pumpkin Cheesecake.  I thought it was a brilliant idea.  I love pumpkin flavored desserts, as do a lot of people around this time of year.

So, I searched my cookbooks and the internet for a good pumpkin cheesecake recipe.  All of the recipes I found called for a crust made of flour, brown sugar, butter and chopped pecans.  I’m sure it would be great, but that’s not the type of crust I wanted to use.  I decided to use a graham cracker crust, so I found a recipe on Allrecipes.com.  Then I used the pumpkin cheesecake recipe I found on Taste of Home.com.  Here are the recipes…

Graham Cracker Crust

  • 1 1/2 cups finely ground graham cracker crumbs
  • 1/3 cup sugar
  • 6 tbsp butter, melted
  • 1/2 tsp ground cinnamon (optional)
  1. Mix graham cracker crumbs, sugar, melted butter and cinnamon until well blended.
  2. Press mixture into an 8 or 9 inch pie pan. (I used an 8-inch square pan)
  3. Bake at 375 degrees for 6 minutes.  Let it cool before use.
Pumpkin Cheesecake
  • 8 ounces cream cheese, softened
  • 3/4 cup sugar
  • 1/2 cup canned pumpkin
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground allspice
  1. In a large bowl, beat cream cheese and sugar until smooth.  Beat in the pumpkin, eggs, vanilla, cinnamon and allspice.  Pour over the crust.
  2. Bake at 350 degrees for 30-35 minutes or until golden brown.
  3. Cool on a wire rack.
  4. I cut the cheesecake into squares which yield about 16 bars.
The cheesecake will come out of the oven looking inflated, but that will collapse as it cools.  You just want to make sure the cheesecake isn’t too “jiggly” when it comes out of the oven.  it will jiggle a little, but too much means it’s not fully cooked.
One thing I realized too late was that these bars would be really great with some homemade whipped cream.  I didn’t have the time to make it though, which kinda bummed me out.  But this dessert was already requested by my sister for Thanksgiving, so I’ll have the opportunity to make the whipped cream then.  I’ll let you know how it goes!
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