Pumpkin Cheesecake
November 20, 2023
Pumpkin cheesecake is a delicious fall treat but not too sweet

I think I overdid it on the pumpkins this year. My favorite vendor at the farmers market marked his heirloom pumpkins to $5 each, and I went overboard considering I had already bought at least six heirloom varieties at Lidl because they were only $6.86. Next year I’ll probably just buy one pumpkin to stuff and rotate my 2023 stash.

This pumpkin cheesecake is a delicious way to use up extra pumpkin. I loaded the top of mine with fall sprinkles because it’s actually a birthday cake for my daughter’s 19th birthday. We usually make this for Christmas every year, but since she asked for cheesecake I made it early. This cheesecake isn’t super rich and is a softer texture than most cheesecakes.

If you have leftover pumpkin also try my pasta with pumpkin Alfredo sauce, pumpkin apple bread orĀ pumpkin oatmeal. I still have three pumpkins left to process, but I picked up a couple of pumpkin cookbooks at the thrift store and hoping to find some other creative recipes.

Check out my column in the North Coast Current which includes a recipe on stuffing bread, and my mom’s stuffing recipe. I hope everyone has a great Thanksgiving!

Pumpkin Cheesecake


1 1/2 cups vanilla wafer crumbs
1/4 cup sugar
6 TBSP unsalted butter, melted


3, 8oz packs softened cream cheese
3/4 cup white sugar
3/4 cup packed brown sugar
5 large eggs
1/4 cup heavy whipping cream
1 tsp cinnamon
1 1/4 tsp nutmeg, divided
1/4 tsp ground cloves
2 cups pumpkin puree

Sour Cream Topping

1 cup sour cream
5 tsp sifted powdered sugar
1/4 tsp nutmeg
Sprinkles, if desired

Mix together melted butter, sugar and wafer crumbs. Press into bottom and up about an inch up the sides of a 9 inch greased cheesecake pan. Chill for an hour.

Preheat oven to 350. Beat cream cheese until smooth, and add sugars. Beat until light and fluffy. Add eggs, one at a time beating after each addition. Stir in cream, cinnamon, nutmeg, cloves and pumpkin and blend well.

Pour into chilled crust and bake an hour. While the cheesecake is making, prepare sour cream topping by mixing together ingredients. After the cheesecake is done remove from oven and let cool slightly. Spread sour cream mixture over the top and broil for 90 seconds or until topping seems slightly harden. When finished, pull out of the oven and decorate with sprinkles if desired. Let cool completely, cover and refrigerate.



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