Almost-Famous Pumpkin Cheesecake

Food Network Kitchens

Recipe courtesy Food Network Magazine

Picture of Almost-Famous Pumpkin Cheesecake Recipe Photo: Almost-Famous Pumpkin Cheesecake Recipe
Rated 5 stars out of 5
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Total Time:
11 hr 55 min
Prep
10 min
Inactive
9 hr 0 min
Cook
2 hr 45 min
Yield:
12 servings
Level:
Intermediate
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Ingredients

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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Newest Ratings and Reviews

Read all 219 reviews

  • on December 20, 2011

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    This recipe was amazing. It impressed my entire family and I have already had the request to make it a holiday tradition. The only thing I did different was use gingerbread graham crackers for the crust, it added that extra special something that had everyone raving!

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  • on December 20, 2011

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    This Cheesecake turned out wonderful on the first time, so the second time should be FANTASTIC!!!!! My family raved about how wonderful of a baker I am and I only had to follow the recipe. LOL This will be my holiday go to every time!!!! LOVE IT!!!! Thank you to whoever invented this recipe. HOLLAH!!!!!

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  • on December 16, 2011

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    Wonderful recipe. I made this with a little modification tho. I put chopped pecan in the crust and I used fresh cooked yam in place of canned pumpkin. The family raved and my son has made it this way and taken to another dinner. Again it was loved by all.

    people found this review Helpful.
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