I use a 9 inch spring form pan lined with parchment paper. I have the paper extend over the edge of the pan when in the tightest position. This makes for easier transporting onto a cake stand for better presentation. This way you are not cutting onto the bottom of the spring form.

I let the cream cheese soften before mixing (do not microwave).

Pumpkin Cheesecake

The following recipe will give the appearance of a "pumpkin" color all the way through" If you want a marbled look, please let me know and I will alter the recipe accordingly. You can also make individual cheesecakes (like muffins).

Crust: I just pat onto the bottom of the pan for a thicker crust and nicer presentation, but you can press it 2 inches up the sides if you like. The original recipe called for gingersnap crumbs, but I found that to be too hard to eat, so I use graham crackers instead.

2 1/4 cups graham cracker crumbs
1/2 c finely chopped pecans (optional, adds a little flavor and texture)
1/2 c Parkay spread, melted
2 teaspoons cinnamon (optional)
2 teaspoons brown sugar (optional)

Mix crumbs, pecans and Parkay. Press onto bottom (and 2-inches up sides of 9-inch spring form pan. Bake 10 minutes on 325 degrees. I put the spring form on a cookie sheet just incase the melted butter leaks through.

Filling:

3- 8 oz packages of Philadelphia Brand cream cheese (I use 1 regular and 2 neufchatel to lower the fat. You can use all low fat or fat-free with great results. I would stick to Philadelphia instead of a store brand)
1 cup sugar
3 teaspoons vanilla
3 eggs (room temp is best, but not required)
1 cup canned pumpkin
3 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Dash ground cloves

Beat cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing at low speed after each addition, just until blended. Add pumpkin and spices to batter and mix well.

Pour batter over crust

Bake 55-60 minutes or until center is ALMOST set. Run knife or metal spatula around rim of pan to loosen cake from rim of pan. Cool before removing rim of pan. Refrigerate 4 hours or overnight. Can serve with whipped topping.


Enjoy!!!- Dawn *

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this rules!!!

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How do you know when the center is almost set? WELL, how would I know? I'll be doing them in a muffin pan instead.

THANK YOU

I obviously missed this post by a year But for anyone else...

It will jiggle slightly - it is not like a cake where you don't want movement/clean toothpick. By the way - don't put a toothpick in your cheesecake.

And someone else had a question about the cooking temp for the filling - it is also 325 degrees.

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Thank you! I ended up trying it at 325 and it worked out great. It looks wonderful I haven't tried it because I'm waiting for dh to get home. He was on a business trip for 3 days so I made him a surprise

I gave this recipe 5 stars

It was FABULOUS!

Thanks for sharing

I work in a bakery and the woman I work for makes mini pumpkin cheesecakes in a cupcake pan...using a cupcake liner. For the crust, she just uses a gingersnap, puts the filling on top, and the puts that in the oven. They are to die for!!!

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Bekah
Co-founder and CEO of the NOVITZKE FAMILY INC.

I just made this tonight for our Thanksgiving dessert tomorrow and I just had to taste it so I got a lil nibble off the ring when i took it off and I just wanna say BRAVO GIRL! It sure wont last long tomorrow!

I'm going to try this next week. Thanks for sharing it.