Pumpkin. Pumpkin Cheesecake

Wow. I've really been a slacker. Huh. That sort of sucks, doesn't it?

Really, I haven't been up to much - drinking water, eating eggs & toast, working and crocheting some scarves for Christmas presents. And trying to look for purple sparkly yarn so I can make myself a scarf. I've also been coveting 2 cans of pumpkin puree trying to figure out what I should make. Pumpkin bread? Pumpkin muffins? Maybe pumpkin pie? Oh, wait - I've got to save a can because I came across a Pumpkin Cheesecake recipe in my latest issue of Southern Living. Oh, yes, PUMPKIN CHEESECAKE. WITH PRALINE FROSTING.

I think I was meant to live in the South with all the fabulous food. Biscuits and gravy? Yes, please! Gumbo? Why, yes, please! Crawfish? Ummmm.... YES. Cajun food. YES. Grits? Oh, my Lord. I really think I'd fit in well in Louisiana. Le sigh. I think I can only convince Bimmer Man to possibly move to South Carolina for retirement. Is that southern enough? I think there might be a race track there.

Now I've never made a cheesecake before (GASP!!) in all the years that I've been cooking and baking. I don't even own a springform pan (GASP!!). So I'm going to have to buy one (I'm blushing). Let's just say thank goodness it was up on myrecipes.com to share with you - because I'm way too lazy to even try and type up the recipe from the magazine.

Pumpkin-Pecan Cheesecake


  • 2 cups graham cracker crumbs
  • 1/3 cup finely chopped pecans
  • 5 tablespoons butter, melted
  • 3 tablespoons light brown sugar
  • 4 (8-oz.) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 1/2 cups canned pumpkin
  • 1 1/2 tablespoons lemon juice
  • Praline Topping
  • Garnishes: coarsely chopped Pecan Pie-Glazed Pecans, fresh sage leaves


  • 1. Preheat oven to 325°. Stir together first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake 8 to 10 minutes or until lightly browned.
  • 2. Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. (Pan will be very full.)
  • 3. Bake at 325° for 1 hour to 1 hour and 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.
  • 4. Remove sides and bottom of pan, and transfer cheesecake to a serving plate. Prepare Praline Topping; immediately pour slowly over top of cheesecake, spreading to within 1/4 inch of edge. Garnish, if desired.
  • Try This Twist! Sweet Potato-Pecan Cheesecake: Substitute 1 1/2 cups mashed, cooked sweet potatoes for canned pumpkin. Proceed with recipe as directed, baking 1 hour or until almost set.

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