Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Pumpkin cheesecake - A recipe by wefacecook.com


55 minutes


  • Crust:
    3/4 cup Graham cracker crumbs
    1/2 cup pecans, ground
    1/4 cup brown sugar
    1 tablespoon butter, melted

    3 8-ounce cream cheese, softened
    1/2 cup light brown sugar
    1/2 cup sugar
    3 eggs
    1 1/2 cups pumpkin, canned
    1 1/2 teaspoons cinnamon
    1/2 teaspoon nutmeg
    1/2 teaspoons ginger
    2 teaspoon milk
    1 teaspoon cornstarch
    1 teaspoon bourbon
    Whipped cream pecan halves


  • Preheat oven to 350 degrees.
    Combine the crust ingredients. Press firmly onto greased 9 inch spring form pan. Chill.
    Beat cream cheese with sugars until smooth. Beat in eggs one at the time.
    Stir in pumpkin, spices, milk, cornstarch, and bourbon until thoroughly combined. Pour into pan.
    Bake 50 to 55 minutes, or until center of cake is just set. Remove cake from oven and run a knife around sides of pan. Chill.
    Garnish cake with whipped cream and whole pecans.
Have you tried the recipe?

Pumpkin cheesecake