Baked Pumpkin Cheesecake

Posted: September 21, 2013 in Family Love, Recipes
Tags: , , ,

Pumpkin Cheesecake I do know after eating this at a friend’s house, there is NO comparison to a no bake cheese cake and a baked cheese cake! The baked version is thick and creamy in texture, with lightness to it. It’s like eating a pumpkin pie and cheesecake together.

The original recipe called for a gingersnap crust but with the added pecans and graham cram cracker crumbs to the mixture it was delightful!. A whole different dimension of flavor to the cheesecake .Oh my, it is wonderful!  (Recipe was adapted from an original Paula Deen recipe.  GO PAULA DEEN!)

Pumpkin Cheesecake


For the Crust:

  • 15 small gingersnap cookies
  • 1/2 cup pecans
  • 4 large sheets of graham crackers
  • 3 tbsp sugar
  • 4 tbsp butter, melted

For the Filling:

  • 3 x (8 oz packages) cream cheese, softened
  • 1 (15 oz can) pumpkin puree
  • 3 eggs
  • 1 egg yolk
  • 1/4 cup sour cream
  • 1 1/2 cup sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp cloves
  • 1/8 tsp allspice
  • 2 tbsp flour
  • 1 tsp vanilla extract

For the Topping

  • Salted Caramel Sauce (recipe below)

Whip Cream topping

Chopped Pecans


  1. In your oven arrange a rack on the lowest shelf and the other in the middle.
  2. Preheat oven to 350 degrees F.

For the Crust:

  1. Combine the gingersnaps, pecans and graham crackers in a food processor and chop until the mixture becomes a fine crumb.
  2. Add the sugar and melted butter and pulse until combined.
  3. Press into the bottom of a 9 inch spring form pan, and slightly up the sides of the pan.
  4. Bake for 5 minutes then remove from oven and set aside. (Leave oven on)
  5. Place a 9×13 inch pan on the lowest shelf in your oven and fill half way with hot water.

For the Filling:

  1. In the bowl of your stand mixer, use the paddle attachment to beat the cream cheese until light and fluffy.
  2. Add the pumpkin, eggs and yolk, sour cream, sugar, and spices.
  3. Beat until combined and smooth, scraping down sides of bowl occasionally.
  4. Add the flour and vanilla and mix until combined. Pour mixture into the prepared crust.
  5. Bake for 1 hour. Turn oven off and leave the cheesecake in the oven for 2 more hours, then remove from oven and let come to room temperature completely before placing in fridge for 6-8 hours (overnight for best results).

Once chilled properly, serve with a drizzle of salted caramel sauce, whip cream and sprinkle with chopped pecans.

Now…Go and Enjoy!!

Salted Caramel Sauce
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/4 cup salted butter
  • 2/3 cup heavy cream


  1. {Gather all of your ingredients and have them nearby ready to add to the mixture as needed}
  2. In a heavy-bottomed 3 quart saucepan, heat sugar and water over high heat whisking constantly to dissolve sugar.
  3. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally.
  4. Once mixture reaches that dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously).
  5. Whisk until mixture is smooth.
  6. Allow caramel to cool several minutes then pour into a glass jar to cool completely.

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