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Pumpkin cheesecake

Serves 12 to 16 Servings


  • 4 1/2 tablespoon melted unsalted butter
  • 1 1/2 cup graham cracker crumbs
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground cloves
  • 4 teaspoon packages (8 ounces each) cream cheese, softened
  • 1 cup firmly packed light brown sugar
  • 5 cup eggs
  • 1/4 cup all-purpose flour
  • 1 can (16 ounces) unseasoned pumpkin puree
  • 1 teaspoon ground ginger
  • 1/2 teaspoon grated nutmeg


Baking Directions:

Preheat the oven to 350 degrees.

Use 1/2 tablespoon of the butter to grease the sides of a 9-inch springform pan.

Mix the crumbs with the granulated sugar and 1/4 teaspoon of the cloves in a bowl.

Use a fork to stir in the remaining melted butter to coat the crumbs.

Press the crumbs in the bottom and about an inch up the sides of the baking pan.

In the bowl of an electric mixer, beat the cream cheese at medium speed using the paddle attachment until smooth and creamy.

Gradually beat in the 1 cup light brown sugar until the mixture is smooth.

At low speed, beat in the eggs one at a time until just blended.

Beat in the flour, the pumpkin, and the remaining seasonings.

Mix well.

Pour the filling into the graham cracker crust.

Bake about 1 hour 15 minutes.

The cake may crack a bit.

Turn the oven off and open the oven door a little.

Let the cheesecake sit in the oven for 30 minutes.

Remove the cheesecake from the oven and continue cooling on a wire rack for 30 to 45 minutes, then refrigerate covered with foil.

Before serving, cover the cracks on the top with a dusting of confectioners’ sugar.

Note: If you use canned pumpkin, be sure it is unsweetened and unseasoned.

Plain frozen butternut squash or homemade butternut squash puree are two alternatives.

Serving Directions:

Serve in style: The easiest way to cut slices of cheesecake is to have a tall glass of cold water alongside and to dip the knife in it after each cut.