Eli's Pumpkin Cheesecake

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Apr. 28, 2011


Butter 1 Tablespoon (For Greasing Pan)
Fine graham cracker crumbs 2 Cup (32 tbs)
Granulated sugar 2 Tablespoon
Melted butter 1/4 Cup (4 tbs)
Cream cheese 1 3/4 Pound (28 Ounce)
Sugar 1 1/4 Cup (20 tbs)
Pumpkin puree 3/4 Cup (12 tbs)
Flour 1/4 Cup (4 tbs)
Salt 1/4 Teaspoon
Pumpkin pie spice 1/4 Teaspoon
Ground ginger 3/8 Teaspoon
Ground nutmeg 1 Pinch
Eggs 3
Egg yolk 1
Heavy cream 1/4 Cup (4 tbs)



1) In the center of the oven, position the rack and preheat it to 350 degrees.

2) Properly butter the sides and bottom of a 10-inch springform pan.


3) Combine the graham cracker crumbs and sugar in a medium bowl and add the melted butter. Mix well.

4) Press the mixture into the prepared pan and set it aside.

5) In the mixing bowl, combine together the cream cheese and sugar.

6) With an electric mixer set at the medium speed, beat the mixture till it is smooth and add in the flour, salt, spices and pumpkin.

7) Blend till the ingredients have mixed well together.

8) Pour the batter into the springform pan.

9) Bake in preheated oven on the center rack till the mixture is firm around the edges but the center is slightly jiggly. This takes around 45 minutes.

10) Bring to room temperature by allowing to cool on a wire rack. Remove the pan sides and put the cake in a serving plate.


11) Serve chilled after covering and refrigerating overnight.

Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes