It may seem like there are a lot of ingredients in this extremely old recipe, but the work is worth it. I adorn the top of the cheesecake with the extra whipped cream.
| Servings: | 12 |
| Yield: | 1 to 9 – inch springform pan |
Ingredients
- ¾ cup graham cracker crumbs
- ½ cup ground pecans
- 2 tablespoons white sugar
- 2 tablespoons brown sugar
- ¼ cup butter
- ¾ cup white sugar
- ¾ cup canned pumpkin
- 3 egg yolks
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground mace
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 3 (8 ounce) packages cream cheese
- ⅜ cup white sugar
- 1 egg
- 1 egg yolk
- 2 tablespoons whipping cream
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
- ½ teaspoon lemon extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
- Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
- Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the 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 batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.
Nutrition Facts
| Calories | 407 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 159 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 16 g |
| Sodium | 320 mg |
| Sugars | 26 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe was absolutely delicious and easy to make. I added a Ginger Snap crust from another recipe and also the maple pecan glaze from another recipe. I didn’t make any changes although I did add four eggs all together and it still came out perfect
Followed recipe as stated, except used prepared pie crusts. Recipe made two 9” prepared Graham cracker crust pumpkin cheesecakes. I baked them together with the recommended pan of water below – one still cracked but the didn’t. The homemade caramel recipe someone posted helped make this cheesecake to die for! Thank you for sharing!
Love this cheesecake! I did opt for a gingersnap crust. The texture is creamy and the flavor is subtle and not too sweet. I took the advice of another reviewer and waited til the end to add the eggs. With a pan of hot water placed in then oven under the cheesecake there wasn’t a single crack in the cake. Don’t underwhip the cream cheese – I think I must have been in a hurry and there were a few little white clumps in the finished pie but it didn’t detract from the taste. This will be on my holiday menu from now on!
Big hit!!!! The two layers really made the eating experience fun! I doubled the vanilla and add it a touch more sugar! Forgot a photo!
This is my go to cheesecake recipe. Always a favourite at Thanksgiving.
I followed all of the directions, but this cheesecake did not firm up after cooling and consequently had to be thrown out because it was not edible.
So very good and worth the extra attention.
This was truly a big hit at Thanksgiving! I didn’t have mace on-hand and wasn’t able to get it at our local store so I substituted ground nutmeg and added a little extra. I used gingersnaps (Trader Joe’s is the best with pieces of ginger in them) in lieu of graham cracker crumbs and it made for the most flavorful crust. For a yummy topping, I added dollops of homemade whipped cream, added toasted pecans and crumbled gingersnaps, and drizzled on homemade caramel sauce. It was truly fantastic!
This is a great recipe. I made just very minor tweaks such as substituting 2 T pumpkin pie spice for the spices. Will definitely make again.
I’d used the UK/Ireland version of this recipe which was measured in grams and used castor sugar which was much more complicated…. But definitely worth the effort! Sure wish I’d found this version. Very creamy and doesn’t have a strong pumpkin taste. I topped mine with sliced almonds around the edge and mini semi-sweet chocolate chips in the center.
Although I consider myself a fairly accomplished baker, I have never made a “real” cheesecake, but was craving pumpkin cheesecake. So I took the plunge. Oh.My.Gosh. I will never make pumpkin pie again – this is WAY better!! I pretty much followed the recipe with a few variations. I was going to do a gingersnap crust, but our nearby grocery store didn’t have ginger snaps, so I opted for cinnamon graham crackers. I added 1 tsp each of ground ginger, cinnamon and allspice to the crust mix. I doubled the recipe, but I think next time I will do 1.5x rather than double, as I think the crust was a bit thick for the cheesecake. But it tasted amazing. As far as the cheesecake mix itself, I pretty much followed the recipe, except as many others have done, I substituted allspice for the mace, and I didn’t water bath it, but did put a dish of water in the bottom of the oven and baked it for exactly 50 minutes, then cracked the oven door and let it finish cooling in the oven. Perfect! My cake emerged without a single crack!! I topped it with the maple pecan glaze mentioned in another review: 1 c. of whipping cream, and 3/4 c. of maple syrup, simmered for 20 minutes. Then add 1 cup pecans. Let cool and then pour over your cheesecake. Heaven!! My only regret is that I didn’t take a photo! But this recipe is the BOMB! You will never go back to pumpkin pie again!
Yummy
My go to recipe for the holidays
I’ve been making cheesecakes for 20 years and I do NOT like pumpkin pie. This recipe is amazing! I made it as written except I substituted nutmeg for the mace (who has made in their spice rack?) and doubled the crust so it would go up the sides of the pan also. It is rich and creamy with a mellow pumpkin flavor. Like all cheesecakes: Bake 24 hours ahead and refeigerate, use a pan of water on oven rack below, and remove from oven before cheesecake is fully set. This recipe doesnt crack, slices cleanly and sets up beautifully on a plate. Enjoy!
The only way my guys will eat pumpkin for the holidays!
I made this cake yesterday with only one change. I made a ginger snap crust, but the rest was as written. I gave samples to my neighbors so I could get some feedback before I made it for a special event. Everyone said not to change a thing. It was perfect. As a matter of fact, one of the neighbors said her husband said he wasn’t sure so could I send over a few more slices for him to try. Thank you so much for sharing this recipe. I will be using it often.
This cheesecake recipe is a favorite of my families, and every event I take it to I get requests for the recipe. We had an bake sale/auction at our church, I brought this. The final bid was over $200! Nothing else at the auction went over $50. I follow the advice of another reviewer and use ginger snaps for the crust-14 oz, with half cup butter, and same as called for sugar. The flavor of the gingersnap crust really amps up the flavor of the cheesecake. I also added a full can of pumpkin, I didn’t have mace. I add an extra quarter tsp of ginger, and an extra quarter tsp of cinnamon. I also up the pumpkin content to one heaping cup, omit the lemon extract, and increased the vanilla to 1 teaspoon. When the cheesecake is finished cooking I turn off the oven and leave the door closed for at least an hour, then I cracked the door and wait till the cheesecake is at room temperature and then put it into the fridge. Per another reviewer I top with 1/2 cube cream cheese “4 ounces”, beat together with 1/3 cup powdered sugar 1/2 teaspoon vanilla, and 1/2 teaspoon cinnamon until light and fluffy. I spread this on top. And then I serve with the warm butterscotch caramel drizzled over the top. This recipe gets requested everything’s giving Christmas and for birthdays all year long. Highly addicting. This cheesecake recipe is a favorite of my family’s, and every event I take it to I get requests for the recipe.
Delicious. Followed directions except replaced mace with 2 teaspoons pumpkin pie spice. Made minis – one cookie scoop per metal foil tin liner with water bath placed below at 325 degrees for exactly 20 minutes. Really important to make ahead as the flavors blend into pure yuminess. The lemon was too strong on first day. Freezes well without topping.
Scrummy. Period.
Wonderful and delicious. I didn’t put the whipped cream on top until I served it.
My favourite holiday cheesecake. I take it up a few notches and roast my own pumpkin and use it. I also make my own ginger snap cookies. I’m not going to lie, It is a lot of work! But it is oh so worth it! I also top it off with sour cream and sugar for the last 10 minutes of baking. The sour cream topping makes it look amazing when you cut into it.