Excellent Pumpkin Cheesecake Recipe!


Pumpkin cheesecake

Preheat oven to 350


1-1/2 cups crushed ginger snap cookies
½ cup ground pecans
2 tbls white sugar
2 tbls brown sugar
¼ cup butter (melted)

Mix ingredients well, press firmly into 9” springform pan, bake at 350 for 7 – 8 minutes


¾ cup white sugar
¾ cup canned pumpkin
3 egg yolks
1 1/2 tsp ground cinnamon can substitute the cinnamon, mace & ginger with 2 tbls
½ tsp ground mace pumpkin pie spice
½ tsp ground ginger
¼ tsp salt
3 (8 oz) packages cream cheese
3/8 cup white sugar
1 egg
1 egg yolk
2 tbls whipping cream
1 tbls cornstarch
½ tsp vanilla extract
½ tsp lemon extract


  1. Combine ¾ cup white sugar, the pumpkin, 3 egg yolks, cinnamon, mace, ginger (or the pumpkin pie spice) and salt in a medium bowl. Mix well, and set aside.
  2. Beat cream cheese with an electric mixer until light and fluffy; gradually add ¼ cup plus 2 tablespoons white sugar and mix well. Add whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour (or spoon) batter into the pan with the ginger snap crust.
  3. Bake at 350 for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheese cake cool on a wire rack, then refrigerate.

Do you have any questions or comments? Please let me know!

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