Pumpkin Cheesecake


Pumpkin Cheesecake Recipe

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Pumpkin Cheesecake Recipe

This pumpkin cheesecake recipe has fond childhood memories with mixed emotions. I cannot remember much about my father. He disappeared when I was still a little boy. This is a true story.


This pumpkin cheesecake is one thing I can remember about my father. Although I was only told this at a later age. He used to stay over on a farm on his travels between two major cities. This pumpkin cheesecake was one of his favorite dishes and always asked for it when he stayed over on the farm.


Large pumpkins were one of the vegetables produced on the farm and the farm also had a dairy, making it a suitable environment to bake pumpkin cheesecakes. I always think of my father whenever I eat this pumpkin cheesecake. It is one of the few memories I have of him. I savor every bite, wondering where he is and what happened to him.


I often get asked for this pumpkin cheesecake recipe, so I decided to share this fond family recipe in honor of my father and maybe he will read this, if he is out there, somewhere. His name was or is, Gilbert Ross.


Please feel free to have a look at our classic and popular easy cheesecake recipe if you prefer a sweeter taste over a savory taste.


To the dad I never knew, this is for you. To anyone else, please let us know what you think of this recipe. You can also take a snapshot and tag us on Instagram @cookingcatdotcom.


Thanks and happy pumpkin cheesecake baking.


Recipe Info


Yield

Serves: 8

Nutrition

Calories: 551
Carbs: 22g
Fat: 50g
Protein: 6g

Cooking Times


20 min
Preparation Time
0 Hours and 20 Minutes
50 min
Cook Time
0 Hours and 50 Minutes
70 min
Total Time
1 Hours and 10 Minutes

Preparation


Ingredients

Directions

  1. Preheat the oven to 180°C (350°F)
  2. Preparing the Crust In a mixing bowl, combine the tennis biscuit crumbs and sugar. Stir in the butter. Press into the bottom of a round baking tin and transfer to the refrigerator
  3. Preparing the FillingIn a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs and beat just until blended. Stir in the pumpkin, spices, and salt
  4. Pour into the crust. Place pan on a baking sheet. Bake in the preheated oven for 50 minutes
  5. Preparing the Topping Combine the sour cream, sugar, and vanilla extract until smooth. Spread over the filling
  6. return to the oven for 5 minutes. Cool on a rack for 15 minutes
  7. Carefully run a palette knife around the edge of the pan to loosen the pumpkin cheesecake and transfer to the refrigerator and leave overnight
  8. When ready to serve, remove from the pan, cut into desired slices, and top with chopped pecan nuts, or almonds. Enjoy!

Current Rating

4.89

4.89 from 9

89%
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Latest Comments

Sally Angle
And the cooking cat has exceeded my expectations again. By far the best pumpkin cheesecake recipe. 5.00

Elaine Galloway
Two thumbs up for this great pumpkin cheesecake recipe. 👍👍 4.00

Dora Holmes
Only one word can describe this pumpkin cheesecake recipe. Irresistible. 5.00

Ira Smith
Loved it! 5.00

Brittany Newman
Tasty pumpkin cheesecake recipe. So easy. 5.00

Sam Nathan
What a great pumpkin cheesecake recipe. The best one I hve tried. 5.00

Shirley Heckle
Truly amazing pumpkin cheesecake recipe. Quick, easy and simple directions. Thanks for sharing. 5.00

Harry Winter
If I could give you ten starts for this pumpkin cheesecake recipe I would. So here goes. ⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐ 5.00

Sonja Sinclair
I love the taste of this pumpkin cheesecake. Great recipe. ❤️🍕 5.00

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