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Pumpkin Cheesecake

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Recipe photo courtesy of Mikkel Vang

We took the pumpkin out of the pie and baked it into a rich and creamy cheesecake; it's an especially memorable ending to a holiday meal.

Source: Everyday Food, November 2004
Total Time Prep Servings

Ingredients

For the Crust

For the Filling

Directions

Cook's Notes

To make the crumbs for the crust, pulse graham crackers in a food processor until finely ground. Or, if you prefer, substitute the same amount of packaged graham-cracker crumbs.

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Reviews

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How would you rate this recipe?
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  • MS11489961
    20 DEC, 2016
    Made this per the recipe. Followed directions on cooking time. When removed from the refrigerator to remove spring form pan, the cheese cake cracked as it was extremely undercooked. My Gaggenau oven is six months old and was calibrated correctly. Any comments site manager on the correct cook time for this cheesecake?
    Reply
  • meganmartin487
    26 NOV, 2016
    the video on this recipe is broken. i can hear it, but the visuals are blacked out. the recipe looks really yummy though!
    Reply
  • jeanabushgmail
    15 NOV, 2015
    QUESTION - I've made this numerous times and love it. This time I need to make mini cheesecake cups for my daughter's class. Any suggestions for modification of crust, baking times, etc? Thank you!
    Reply
  • digijen
    1 DEC, 2014
    This cheesecake is delicious and came together nicely. I had no cracks, and I didn't use a water bath. I had one small jelly-like section, approximately 1" and slightly off-center. I'd change two things in the above recipe: 1. I couldn't get the graham cracker crust to come together using only 4 tablespoons of unsalted butter. I had to use the whole stick (8 tablespoons). 2. I wouldn't use plastic wrap in the fridge. Condensation formed, pulling the wrap down and onto the face of the cake.
    Reply
  • aldencathy@yahoo.com
    19 NOV, 2014
    I made this delicious pie last week, it turned out perfect! I did everything Martha did, except I wrapped springform pan with foil and placed in water bath. I also increased the cooking time to 47 minutes. I did keep turning the light on and looking every so often. One thing I think is very important is for the oven to be preheated to 350 degrees, then turned down to 300 when you place the pie in.
    Reply
  • Nicole Zelyez
    16 NOV, 2014
    Does anyone have advice on baking this cheesecake at high-altitude?
    Reply
  • lovetogab1
    9 NOV, 2014
    Made this yesterday. Read over other people's comments. I adjusted baking time...increased to 1 hour because of other people saying that 45 min it still wasnt cooked in middle. Mine still wasnt done. Didnt hold together when removed from pan. Crust was very thin almost nonexistent. I have a new oven temp is dead on accurate. I would either bake at higher temp for an hour or bake atleast 1 1/2 hours next time. Also I would double the crust. The flavor was excellent! !!!
    Reply
  • Nicolepage5
    13 OCT, 2014
    My cheesecake turned out amazing! I took some of the batter and mixed it with a bit of melted chocolate and made a pumpkin swirl cheesecake with chocolate cookie crust. OMG!
    Reply
  • BrachaSarah
    7 MAY, 2014
    We low carb as much as possible and instead of the graham cracker crust, we made it out of a package of Sugar Free Murrays Shortbread cookies which additionally are kosher. You still crush the cookies as usual and use melted butter to form a crust. I have another marvelous lemon cheesecake recipe and just happened to see a can of pumpkin while dreaming of how to make a different cheesecake, thanks Martha, Bracha Sarah
    Reply
  • Deborah Draper
    30 NOV, 2013
    So delicious and creamy! Made it for our Thanksgiving and it was a big hit. Followed the recipe and it turned out amazing, just like the picture. I topped with cranberries gelee.
    Reply

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