Pumpkin Cheesecake

Recipe Courtesy of Emeril Lagasse

Rated: 5 stars out of 5Rate itRead users' reviews (51)

RECIPE
COMMENTS & REVIEWS(51)

Cook Time:
5 hr 30 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 45 min
Inactive Prep: --
Cook: 5 hr 30 min
Total:: 6 hr 15 min

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Ingredients

1 3/4 cups graham cracker crumbs
1/4 cup finely ground pecans
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
3 8-ounce packages cream cheese, softened
1 1/2 cups sugar
2 tablespoons cornstarch
1 teaspoon vanilla
2 eggs
2 egg yolks
1/4 cup heavy cream
1 14 ounce can pumpkin pulp
Sugared pumpkin seeds
1/4 cup caramel sauce
Powdered sugar

Directions

Preheat oven 375 degrees F. Meanwhile, get started on your crust. In a bowl combine the cracker crumbs, nuts, and cinnamon. Then stir in the butter. Press the crust mixture into the bottom and about 2 inches up the sides of a 9-inch springform pan. Now, make the filling. In a mixer bowl combine cream cheese, sugar, cornstarch, and vanilla. Beat until fluffy. Add eggs and yolks all at once, beating on low speed just until combined. Fold in the cream and the pumpkin pulp. It will appear broken but will bake beautifully. Pour into the crust lined pan. Place on a shallow baking pan in oven. Bake for 35 to 40 minutes or until the center appears nearly set when shaken. Cool 15 minutes. Loosen sides of the pan, and cool for 30 minutes. Chill for 4 hours before serving. Decorate with sugared pumpkin seeds and serve with caramel sauce.

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Comments & Reviews

recipe Pumpkin Cheesecake
Angela Lowell, MA 12-24-2009
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This cheesecake is delicious!
Rated: 5 stars out of 5

I made this cheesecake for Thanksgiving to bring to my boyfriend's family. (This was my first cheesecake ever!) Everyone... LOVED IT! They could not believe it was my first time making one! However, I do recommend baking it at 325 in a water bath for 1 hour and 15 min; I had no cracks in the cheesecake and it baked evenly!!!! I definitely would recommend this recipe to everyone!!!!!!Read more
recipe Pumpkin Cheesecake
linda antioch, CA 12-13-2009
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Really good!!
Rated: 5 stars out of 5

I made this for Thanksgiving this year and it was a huge hit. Reffered several people to Foodnetwork site. The crust is... amazing and the texture of the cheese cake was flawless. This will be on my table next Thanksgiving and maybe even before!!Read more
recipe Pumpkin Cheesecake
Vanessa Sarasota, FL 12-03-2009
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Simple and Delicious
Rated: 5 stars out of 5

Bake at 375 degrees for 40 and shut the oven off, leaving the pie inside if it's still too loose in the center. It gives it a... nice finishing slow bake if the center is still too loose without burning the top of the pumpkin cheesecake and you won't over bake the filling.Read more
recipe Pumpkin Cheesecake
Raegan Fresno, CA 11-28-2009
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Excellent!
Rated: 5 stars out of 5

My sister-in-law made this for Thanksgiving. I am not a cheesecake lover myself, but found this to be one of the best... desserts I have ever had. The consistency is amazing, if it's done right. Smooth, delicious, and easy to make. I recommend this to all foodies! Enjoy!Read more
recipe Pumpkin Cheesecake
Ada Miami, FL 11-26-2009
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Delicious cheesecake, instructions need improvement
Rated: 5 stars out of 5

Yes this cheesecake tastes great and its easy, But, I do have a couple of issues. 1. Says to fold in the heavy cream and... pumpkin. Is the heavy cream suppose to be beat into a puff and then folded in along with the pumpkin? don't know doesn't explain. 2. I am assuming the powdered sugar is for presentation purposes since it is at the end of the recipe. Doesn't state anywhere how or when to use. 3. Doesn't require crust to be baked before pouring in filling. But I do recommend it be baked first. I didn't bake it and the crust is not as crunchy as I like. 4. Bake time needs to be a little longer. about 10 minutes. Will be baking it again, but will make some changes. All in all it does taste wonderful. Read more
recipe Pumpkin Cheesecake
Candice Salt Lake City, UT 11-26-2009
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In it for the Glory
Rated: 5 stars out of 5

I'll be honest, I only cook for the glory, I don't really like all the work. When it was my turn to host Thanksgiving, three... years ago, I set about scouring the internet for alternatives to traditional items that I was not interested in making. I don't "do" pie so this pumpkin cheesecake idea was right up my ally. Let's face it, if you are going to replace something like pumpkin pie at Thanksgiving you have to bringing something pretty spectacular to the table or people will notice. The cheesecake was just beautiful, I mean it is stunning when it comes out. Now when I go to other people's Thanksgiving I get requests to bring the cheesecake, third year running. P.S. I usually let it cook a little bit long because I know my oven cooks slow. I've done it in a water bath and without, I prefer it without just because it doesn't seem to need the extra hassle and a water bath is going to lengthen your cooking time. Also the convection oven is not for cheesecakes, they don't burn and you don't want the top cooking before the middle does.Read more