Pumpkin Spice Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: Serves 12
  • Crust
  • 1 sleeve graham crackers crumbs - crushed
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground ginger
  • 1/2 cup butter
  • Filling
  • 3 8 oz. packages cream cheese - at room temperature
  • 1 (15-ounce) can pure pumpkin - (not pumpkin pie mix)
  • 4 large eggs
  • 1/4 cup sour cream
  • 1 1/2 cups sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon fresh ground nutmeg
  • 1/8 teaspoon ground cloves
  • pinch salt
  • 1 tablespoon flour
  • 1 teaspoon vanilla
  • Topping
  • 1 1/2 cups whipping cream
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla
  • handful toasted pecans
  1. Crush the graham crackers with a rolling pin or in a food processor. Add the ginger, sugar and melted butter. Mix all together and press on the bottom of a ten inch springform pan.
  2. Bake for 7 minutes at 350 degrees.
  3. To make the filling, put the cream cheese and sugar in a mixing bowl. Blend together on medium speed until light and fluffy. Add the pumpkin. Mix well.
  4. Add the eggs one at a time. When thoroughly mixed add the sour cream, vanilla, cinnamon, ginger, cloves, nutmeg and pinch of salt. Sprinkle the tablespoon of flour over the spices. Blend on medium speed until mixed it. Pour over the graham cracker crust. Spread out evenly.
  5. Place a pan of hot water in the oven on the rack below the cheesecake. Bake at 325 degrees for about 1 hour and 15 minutes. When cheesecake is done it will be slightly puffed in the center and a tester will pull out clean. Run a knife around the outside edge of the cheesecake. I leave the cheesecake in the oven with the door cracked for one hour while it cools. (Be sure the oven is off.) Cool completely before covering. Refrigerate the cheesecake for at least 4 hours.
  6. Toast the pecans in a 350 degree oven for about 5 - 7 minutes. Watch them carefully they can go to burnt in a minute. Check them often while they are in the oven.
  7. To make the whipped cream, add the cold heavy cream to a mixing bowl. Whip until it thickens and add the sugar and vanilla. Whip until soft peaks form that hold their shape. Put on top of the cake with a few pecans. Serve.
  8. Note: this cheesecake freezes well if you want to bake it ahead of time. Top with the whipped cream before serving.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2016/10/11/pumpkin-spice-cheesecake/