My Wife’s Pumpkin Cheesecake

Category: Families & Generations

Deb’s Pumpkin Cheesecake
My wife is a glorious cook. I got VERY lucky. And, she makes both the best pumpkin pie and pumpkin cheesecake. Here’s her recipe for the latter:

  • One 15-oz can of pumpkin puree
  • 9″ pre-made graham cracker crust
  • 1 T light brown sugar
  • 5 T unsalted butter, melted, but some more to butter the pan
  • 1 1/2 cups cream cheese (14 oz)
  • 1 1/2 cups sugar
  • 1 t salt
  • 1 t cinammon
  • 1/4 t nutmeg
  • 1/4 t cloves
  • 1/4 t allspice
  • 5 Large eggs
  • I cup heavy cream
  • 1 T fresh lemon juice
  • 2 t vanilla extract
  1. Drain the pumpkin puree
  2. Preheat oven to 500 degrees
  3. Beat the cream cheese until smooth. In a small bowl, whisk the sugar with the salt, cinnamon, nutmeg, cloves, and allspice
  4. Mix cream cheese and small bowl of spices together. Beat until creamy
  5. Add the drained pumpkin puree and one egg at a time. Beat well and then add in the lemon juice and vanilla
  6. Pour the filling into the crust
  7. Bake for 12 minutes at 500. Lower the oven to 225 degrees and bake another 3 hours!
  8. Remove from oven. It will be jiggly! We like jiggly. Let cool, then cover with plastic wrap and leave in refrigerator overnight.
  • Serve with fresh whipped cream or frozen vanilla yogurt of ice cream.
Go for a long hike after you eat…
Repeat as needed!