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Celebrating Autumn Birthdays

  • Recipe Submitted by on

Category: Desserts, Gifts

 Ingredients List

  • For the Crust
  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 6 tablespoons butter, melted
  • For the Filling
  • 3 packages (8 oz. each) cream cheese, softened
  • 3/4 cup sugar
  • 3/4 cup packed dark brown sugar
  • 1 can (15 oz.) solid-pack pumpkin
  • 1/4 cup heavy whipping cream
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 5 eggs, lightly beaten
  • For the Topping
  • 6 tablespoons butter, softened
  • 1 cup packed dark brown sugar
  • 1 cup chopped macadamias or pecans


1. Using a double thickness of heavy-duty aluminum foil (about 18 in. square), line a greased 9-1/2" Dia springform pan. To prevent leaking from the water bath, securely wrap foil around pan and set aside.

2. In a small bowl, combine graham cracker crumbs and sugar. Stir in melted butter, then gently press onto the bottom and 1 inch up the sides of prepared pan.

3. In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, cream, cinnamon and cloves until blended. Add eggs and beat on low speed just until combined. (Over-beating incorporates extra air, which can cause the surface of the cheesecake to crack.) Pour batter over crust.

4. Place spring-form pan in a large baking pan. Add 1 inch of hot water to larger pan. Bake at 325 degrees F for 1 hour.

5. Meanwhile, in a small bowl, combine butter and brown sugar. Stir in macadamias or pecans. Carefully sprinkle mixture over hot cheesecake. Bake 30 minutes longer or until center is just set.

6. Remove spring-form pan from water bath. Place the cheesecake onto a wire rack to cool.

7. Refrigerate overnight. When ready to serve, remove the entire cheesecake from the pan by lifting the aluminum foil. Cut into wedges.

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