Pumpkin Cheesecake

 This recipe was introduced to me in an eight week cooking class that took place in the home of one of my neighbors, Dorothy Salkin. I was 7 months pregnant with Serena at the time, and newly translplanted to Los Angeles. Dorothy introduced me to a plethora of fabulous recipes, some of which have already been featured on the blog. I loved this recipe for Pumpkin Cheesecake and thought I would recreate it for our family's Thanksgiving day dessert. It is fabulously delicious and easy to prepare! 

Note: This cake must be chilled overnight.


  • 1 ½ cups vanilla wafer cookie crumbs*

  • ¾ cup ground pecans

  • ¼ cup unsalted melted margarine

  • 2 tablespoons brown sugar


  • 3 8-ounce packages cream cheese at room temperature*

  • 1 ½ cups canned pumpkin

  • 1 ½ cups golden brown sugar

  • 1 tablespoon pumpkin pie spice

  • 1 tablespoon vanilla

  • ¼ teaspoon ground cloves

  • 3 large eggs

  • ½ cups chopped pecans (to be used for garnish at serving time)

  • * for a reduced fat/calorie version, use reduce fat cream cheese and vanilla wafers

For Crust: Preheat oven to 350.


  1. Combine all ingredients in medium bowl and still till moist clumps form.

  2. Press mixture onto bottom and 1 inch up sides of 9-inch diameter springform pan with 2 ¾ inch high sides.

  3. Refrigerate crust while preparing filling .

  4. For Filling: Using electric mixer, beat cream cheese in large bowl till smooth.

  5. Add pumpkin, brown sugar, pumpking pie spice, vanilla and cloves and beat until well blended.

  6. Add eggs, 1 at a  time, beating till just blended after each additon.

  7. Pour batter into crust (vatter will extend above top of crust).

  8. Bake cheesecake unitl top is golden and center is softly set, about 1 hour and 15 minutes.

  9. Transfer pan to rack. Cool completely. Cover and chill overnight.

  10. To serve,  use a small knife and cut around sides of pan to loosen cake. Remove pan sides.

Makes 12 to 16 servings. 

Print Friendly and PDF