Almost-Famous Pumpkin Cheesecake

Recipe courtesy Food Network Magazine

Rated: 5 stars out of 5Rate itRead users' reviews (96)

RECIPE
COMMENTS & REVIEWS(96)

Cook Time:
2 hr 45 min
Level:
Intermediate
Yield:
12 servings

Times:

Prep: 10 min
Inactive Prep: 9 hr 0 min
Cook: 2 hr 45 min
Total:: 11 hr 55 min

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Ingredients

12 tablespoons unsalted butter, melted
2 1/2 cups graham cracker crumbs
2 3/4 cups sugar
Salt
2 pounds cream cheese, at room temperature
1/4 cup sour cream
1 15-ounce can pure pumpkin
6 large eggs, at room temperature, lightly beaten
1 tablespoon vanilla extract
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups sweetened whipped cream
1/3 cup toasted pecans, roughly chopped

Directions

Position a rack in the center of the oven and preheat to 325 degrees Fahrenheit.

Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.

Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.

Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.

Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.

Photograph by Ellie Miller

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Comments & Reviews

recipe Almost-Famous Pumpkin Cheesecake
Julie Aliso Viejo, CA 01-10-2010
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It is "Famous" Cheesecake
Rated: 5 stars out of 5

This cheesecake is famous in my family. It's fantastic. I guarantee everyone will love it...........even people who don't... particularly like pumpkin and cheesecake.Read more
recipe Almost-Famous Pumpkin Cheesecake
Leilani Chicago, IL 01-09-2010
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Definitely a Winner
Rated: 5 stars out of 5

I made this for my in-laws Christmas Dinner and just like all the reviews said -- everyone raved about it. It turned out... beautifully and everyone was very impressed. My father-in-law isn't a fan of pumpkin and he ate a huge slice. Follow the recipe exactly and you can't go wrong.Read more
recipe Almost-Famous Pumpkin Cheesecake
Pam toledo, OH 01-02-2010
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The Best
Rated: 5 stars out of 5

Awesome. Used ginger snaps for the crust. I did use a 9 inch pan and had a ton left over. Purchased a ready graham cracker... crust and had just enough to make a smaller second cake.Read more
recipe Almost-Famous Pumpkin Cheesecake
stephanie macomb, MI 12-30-2009
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Tasted Great But
Rated: 4 stars out of 5

It didn't cook all the way through to the center and the crust stuck to the pan (which hasn't happened to me before.) Not... sure what to do differently next time except cook it longer I guess. I suggest maybe testing the doneness before turning the oven off. I think the last hour is just for setting purposes. It tasted good though.Read more
recipe Almost-Famous Pumpkin Cheesecake
Kathy Glendale, AZ 12-28-2009
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Best pumpkin cheesecake I've had
Rated: 5 stars out of 5

I have been making cheesecakes for years and this was one of the best I have made. The only adjustment I made was I cut the... ginger in half since I am not a huge ginger fan. It came out perfect. I made it for Christmas and my company said it was better than the restaurant they often order it in.Read more
recipe Almost-Famous Pumpkin Cheesecake
Lisa Maumee, OH 12-25-2009
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Very good but fussy
Rated: 4 stars out of 5

This is a very good recipe but I found it to be a bit fussy! The crust fell off the sides of the pan and it cracked on the... top. It was tasty thoughRead more