Ingredients
Crust:
- 2 packages honey graham crackers (about 20 rectangles)
- 1 cup walnuts or pecans
- 1 1/2 sticks butter, melted
Filling:
- 2 1/2 pounds cream cheese
- 1 cup sugar
- 4 large eggs, lightly beaten
- 3 egg yolks, lightly beaten
- 2 teaspoons cinnamon
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 cup heavy cream
- 1 tablespoon pure vanilla extract
- 1 (15-ounce) can pumpkin
- Heavy cream whipped with brandy, for serving
Directions
Preheat oven to 425 degrees F.
For the crust: Put the graham crackers in a food processor and process until all the pieces are broken down to a sand-like consistency. Add the nuts and process until they are completely combined with the graham crackers. With the processor on, pour the butter in a slow steady stream, until the mixture looks bound together. Press the crust evenly into the bottom and a little up the sides of a 9-inch springform pan. Set aside.
For the filling: In a large bowl, mix together; cream cheese, sugar, eggs, and yolks. Add cinnamon, flour, cloves, and ginger. Blend together. Add cream and vanilla, and blend well. At this point, reserve 1/4 cup of the mixture. Add the pumpkin and blend until the color is even.
Pour the pumpkin filling into the prepared crust. Take the reserved mixture and create a design on top; a swirl, or pour thin lines across, from top to bottom, then take a knife and working perpendicular to the lines of white filling, run the knife through in similarly spaced lines.
Place on the middle rack of the oven and bake for 15 minutes. Reduce temperature to 275 degrees F and bake for 1 more hour. Cool, then chill in the fridge overnight.
Serve with brandied whipped cream
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By shiv1013
on November 20, 2012
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I also have been using this recipe for the past 6 years as my traditional pumpkin cheesecake for the holidays-though I cheat and use a store bought crust. (On a store bought large crust, this recipe will yield 2 cheesecakes I receive RAVE reviews on it each and every time. It's SO yummy and not overwhelming "pumpkiny"
Pair it with the fresh whipped brandy cream-it's amazing.
(I brought this to a party one year where a professional chef was also attending. He gave it a thumbs up! I can't wait to make it this year!
By jen_536
on November 17, 2011
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I have been using this recipe for a few years now... every time I make it for the holidays, i get nothing but positive feedback - it is DELICIOUS!! I recommend it highly... Jen :o
By whitney_covert_...
Yemassee, 80
on November 26, 2009
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I was really excited about making this cheesecake! I had never baked cheesecake, but it smelled so awesome with the ginger,cloves,and nutmeg...I tasted it with and without the pumpkin..couldn't help it..it was delicious...and I knew I was getting an amazing tasting cheesecake. I loved how I could make my own "design" on top of the cheesecake without the mix containing the pumpkin. I am definitely saving this recipe and using it again..because this is going to make my first Thanksgiving with my husband special..along with homemade whipped cream! Thank you Harmony!
Read all 22 reviews