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Christmas is just 20 days away, have you started thinking about what desserts you might make?  How about that Christmas party you’re attending, what will you bring?  Maybe cheesecake?!?

I began making this cheesecake several years ago and now I’m not allowed in the door at my husband’s family holiday get togethers unless I have it in hand!  I started making it because I love cheesecake and thought I could make it an “acceptable” holiday dessert if I added a little pumpkin, boy was I right.  It’s been a hit everywhere I’ve taken it.

If you haven’t made a cheesecake before, don’t be scared.  It isn’t hard, it just takes a little focus and a spring form pan.  You CAN do it!

I like to decorate this cheesecake with freshly made whipped cream, ground pecans, and a dash of cinnamon, but it is great plain too (just not as pretty!)  My mom used to tell me that cheesecake and whipped cream don’t go together, but I converted her with this recipe!  I hope you give this cake a try at Christmas this year (or bookmark it for Thanksgiving next year!)

  • Crust

  • 5 graham crackers, crumbled
  • 1/2 cup ground pecans
  • 3 Tbs. brown sugar
  • 1/4 cup butter, melted
  • Pumpkin Mixture

  • 3/4 cup white sugar
  • 1 cup pureed pumpkin
  • 3 egg yolks
  • 2 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1/4 tsp. salt
  • Cake Filling

  • 3 8oz. packages of cream cheese, softened
  • 1/4 cup white sugar
  • 1 egg
  • 1 egg yolk
  • 2 Tbs. whipping cream
  • 1 Tbs. cornstarch
  • 1 tsp. vanilla

Pumpkin Cheesecake

Originally adapted from

Preheat the oven to 350 degrees.

In a medium bowl combine the ingredients to make the crust.  Mix until everything is well combined and press into the base of a 9 inch spring form pan.  Place the spring form pan onto a rimmed baking sheet and set aside.

In another medium bowl combine the pumpkin mixture.  Stir together the sugar, pumpkin, egg yolks, seasoning, and salt.  Mix until all the ingredients are uniformly combined.  Set aside.

In the bowl of a stand mixer beat the cream cheese until it is light and fluffy.  Gradually add the sugar and mix well.  Add the whole egg, egg yolk, and whipping cream, beating well.  Add the cornstarch and vanilla.  Beat the batter until smooth.

Finally, add the pumpkin mixture to the batter and mix well.  Poor the batter on top of the crust in the spring form pan.  Place the cake into the oven and bake for 55 minutes to an hour.  Do not overbake.  The center will be soft, but will firm up when chilled.  Let the cake cool to room temperature and then refrigerate until cold, at least 6-8 hours.

Garnish with freshly whipped cream, pecans, and cinnamon if desired.  Slice with a long knife (that has been run under hot water and dried before slicing).