| Level: | Easy |
| Total: | 9 hr 35 min |
| Prep: | 20 min |
| Inactive: | 8 hr |
| Cook: | 1 hr 15 min |
| Yield: | 12 servings |
| Level: | Easy |
| Total: | 9 hr 35 min |
| Prep: | 20 min |
| Inactive: | 8 hr |
| Cook: | 1 hr 15 min |
| Yield: | 12 servings |
Ingredients
- Deselect All
- 2 packages honey graham crackers (about 20 rectangles)
- 1 cup walnuts or pecans
- 1 1/2 sticks butter, melted
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 983 |
| Total Fat | 68 g |
| Saturated Fat | 33 g |
| Carbohydrates | 81 g |
| Dietary Fiber | 4 g |
| Sugar | 39 g |
| Protein | 16 g |
| Cholesterol | 263 mg |
| Sodium | 695 mg |
| Serving Size | 1 of 12 servings |
| Calories | 983 |
| Total Fat | 68 g |
| Saturated Fat | 33 g |
| Carbohydrates | 81 g |
| Dietary Fiber | 4 g |
| Sugar | 39 g |
| Protein | 16 g |
| Cholesterol | 263 mg |
| Sodium | 695 mg |
Reviews
Tastes great but I would cut the butter in the crust back to 6 tablespoons instead of the entire stick. The butter seeped through the bottom of my springform pan and started a small fire so be careful 🙂
I always use ginger snaps with my recipe when making this cheesecake, been making this recipe for 10 years now. I would do less butter, maybe 1 stick and 1/4. i kind of go by eye and not by measurements. I also put a pan underneath the springform to catch any butter drippings while baking so my house doesn’t smell like burnt butter. I have also used amaretto instead of the brandy with the heavy cream and my family loves it! I highly recommend this recipe to any and all cheesecake lovers.
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!
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!
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 😮
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!
I make this a lot for parties and have been requested to bring it to others’ parties, too. I make a shortbread crust instead of the graham cracker crust as in this recipe and it hold together well.
Three cheers for this cheese cake and Harmony Marceau for supplying it to the Food Network.
Three cheers for this cheese cake and Harmony Marceau for supplying it to the Food Network.
It’s easier to make a design on top of the cake if you put the reserved white filling in a plastic ziploc and cut a tip from the corner (just like a pastry bag) and pipe it.
It was amazing! People thought I bought it. Makes a good size cake, perfect for a big family holiday!
I did a search on the internet for a yummy pumpkin cheesecake for a halloween potluck at work and found this recipe. Everyone at work loved it even the people that don’t like pumpkin. My family loved it so much they had me make it for Thanksgiving and Christmas. This is a great recipe.
I love cheesecake and I love pumpkin pie so this is a Great Thanksgiving treat!!! It was very easy for me to make and I CANNOT bake!