FRESH PUMPKIN CHEESECAKE
This recipe changed our family's Thanksgiving meal FOREVER! I have replaced the traditional pumpkin pie with this cheesecake. The original recipe came from the Dixie Crystals Light Brown Sugar box in 2002. I made minor changes to enhance the flavor of this delectable cheesecake.
Provided by Stacia Hayes
Categories Cheesecake
Time 8h
Yield 1 cheesecake, 8 serving(s)
Number Of Ingredients 14
Steps:
- Make ahead. This needs to chill at least overnight for best quality.
- CRUST. Toss crust ingredients together.
- Press firmly and evenly over bottom only of lightly buttered 9-inch springform pan.
- Chill.
- FILLING. Preheat oven to 350 degrees.
- Beat cream cheese until very smooth.
- Gradually add sugars, beating until well mixed.
- Add eggs, one at a time.
- Add pumpkin, spice, vanilla and cream, and mix well.
- Pour into prepared pan.
- Bake in a 350-degree oven for 1 hours and 40 minutes (Ovens vary, so check every 10 minute after baking for 1 1/2 hours.).
- Cool cake, then refrigerate several hours or overnight.
- TOPPING. Combine butter with sugar in small saucepan. Over low heat, stir until sugar is dissolved. Do not overheat.
- Pour and spread over center of cooled cheesecake, leaving about 1/2 inch margin around.
Nutrition Facts : Calories 901.2, Fat 62, SaturatedFat 33, Cholesterol 255.3, Sodium 437, Carbohydrate 79.6, Fiber 1.5, Sugar 73.6, Protein 11.5
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Rahat Hossen
[email protected]This cheesecake is a must-try for any pumpkin lover! The crust is perfectly graham cracker-y and the cheesecake filling is smooth and creamy. The pumpkin flavor is not overpowering, but it's definitely there. I would highly recommend this recipe.
Abdul Razak
[email protected]I made this cheesecake for Thanksgiving and it was a huge hit! The pumpkin flavor was perfect and the cheesecake was so creamy and smooth. I will definitely be making this again.
Rand Rand
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good. The crust was perfect and the cheesecake filling was smooth and creamy. I would recommend reducing the sugar by 1/4 cup next time.
ammad saleem
[email protected]I've made this cheesecake several times now and it always turns out great. It's a bit time-consuming to make, but it's definitely worth it. The cheesecake is always creamy and delicious, and the pumpkin flavor is perfect.
Michael Poland
[email protected]This cheesecake is a must-try for any pumpkin lover! The crust is perfectly graham cracker-y and the cheesecake filling is smooth and creamy. The pumpkin flavor is not overpowering, but it's definitely there. I would highly recommend this recipe.
Irene Kakai
[email protected]I made this cheesecake for Thanksgiving and it was a huge hit! The pumpkin flavor was perfect and the cheesecake was so creamy and smooth. I will definitely be making this again.
Demetris Paraskeva
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good. The crust was perfect and the cheesecake filling was smooth and creamy. I would recommend reducing the sugar by 1/4 cup next time.
alex ismero
[email protected]I've made this cheesecake several times now and it always turns out great. It's a bit time-consuming to make, but it's definitely worth it. The cheesecake is always creamy and delicious, and the pumpkin flavor is perfect.
Mukotanyi Francis
[email protected]This cheesecake is a must-try for any pumpkin lover! The crust is perfectly graham cracker-y and the cheesecake filling is smooth and creamy. The pumpkin flavor is not overpowering, but it's definitely there. I would highly recommend this recipe.
Munaaba Juma
[email protected]I made this cheesecake for Thanksgiving and it was a huge hit! The pumpkin flavor was perfect and the cheesecake was so creamy and smooth. I will definitely be making this again.
Mariela Vega
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good. The crust was perfect and the cheesecake filling was smooth and creamy. I would recommend reducing the sugar by 1/4 cup next time.
Johnny L Williams
[email protected]I've made this cheesecake several times now and it always turns out great. It's a bit time-consuming to make, but it's definitely worth it. The cheesecake is always creamy and delicious, and the pumpkin flavor is perfect.
Idara Otu
[email protected]This cheesecake is a must-try for any pumpkin lover! The crust is perfectly graham cracker-y and the cheesecake filling is smooth and creamy. The pumpkin flavor is not overpowering, but it's definitely there. I would highly recommend this recipe.
Milon Islam
[email protected]I made this cheesecake for Thanksgiving and it was a huge hit! The pumpkin flavor was perfect and the cheesecake was so creamy and smooth. I will definitely be making this again.
Md shohel rana
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good. The crust was perfect and the cheesecake filling was smooth and creamy. I would recommend reducing the sugar by 1/4 cup next time.
mark bates
[email protected]I've made this cheesecake several times now and it always turns out great. It's a bit time-consuming to make, but it's definitely worth it. The cheesecake is always creamy and delicious, and the pumpkin flavor is perfect.
Mashwani
[email protected]This cheesecake is a must-try for any pumpkin lover! The crust is perfectly graham cracker-y and the cheesecake filling is smooth and creamy. The pumpkin flavor is not overpowering, but it's definitely there. I would highly recommend this recipe.
Sipon Ahmod
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved it and I got so many compliments. It was easy to make and turned out perfectly.
XXkadie salingerXX
[email protected]This cheesecake was absolutely delicious! The pumpkin flavor was perfect and the cheesecake was so creamy and smooth. I will definitely be making this again.